Smoked Salmon with Sous Vide Egg Yolk

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This is an alternative to poached eggs and salmon. The egg yolk, when cooked at 62C for an hour, is slightly more gooey and oozes over the smoked salmon and crisp bread. You might want to prepare an extra egg yolk in case one breaks.
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Ingredients for 3

  • 6 large egg yolks

  • 6 slices crisp toasted bread

  • Crème fraiche or cream cheese, optional

  • Sliced smoked salmon

  • 1 teaspoon drained capers

  • 1 teaspoon chopped fresh chives

  • Salt and freshly ground black pepper

  • Lemon wedges, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 143ºF (62ºC).

  • Step 2

    Place each yolk in its own small zipper lock bag. Carefully seal the bag, being careful not to break the yolk. Place the bags in the water bath and clip to the sides of the pot. Set the timer for 1 hour.

  • Step 3

    A few minutes before the egg yolks are finished, prepare the salmon toasts. Spread crème fraiche or cream cheese over toasts, if using. Fold salmon slices over crème fraiche, keeping in mind that you want the egg yolk to sit on top and not roll off.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Gently remove egg yolks from the bags and place on top of the salmon. Sprinkle with capers, chives, salt, and pepper. Serve with lemon wedges.

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143.6 F / 62 C Recipe Temp
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