Recipes for cancer sufferers: smoked salmon gateau

250g fromage blanc

Freshly ground black pepper,

For seasoning

eight pancakes, pre-cooked

200g oak smoked salmon, sliced

one tbsp white wine vinegar

four fresh eggs

¼ bunch dill

Dry the lemon zest in the airing cupboard, till it is granular like salt. This must get an hour or so.

In a bowl, season the fromage blanc with lemon juice and freshly ground pepper. Lay a pancake on to a plate and spoon 2 tablespoons of the fromage blanc and with the back of the spoon spread it close to evenly. Lay a single layer of the smoked salmon from edge to edge, mindful not to overlap it.

Repeat right up until you have layered all the salmon and utilised all the pancakes, leaving the ultimate 1 with nothing on the prime. Cover with cling film and area a equivalent sized excess weight on top (I recommend a pot with the very same circumference, with a bag of sugar). Press for an hour or till you require it.

When you are ready to serve, bring a tiny pan of water to the boil, add a splash of white wine vinegar, stir the water and crack in the eggs one by 1. Poach until soft, get out and drain.

To serve, cut a wedge of the salmon gateau and place on a plate. Spot an egg up coming to the gateau and season with the dried lemon zest and dill leaves.

Prime TIP

Smoked salmon is a fantastic supply of protein and omega-three fats and as a result an best selection for breakfast or brunch.

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‘Recipes for Lifestyle: Inspired Cooking Past Cancer’, by Peter Marshall (£25, Chef Books) is accessible from chefmagazine.co.uk. All profits go to the Leaders in Oncology Care’s Residing Effectively programme.

Recipes for cancer sufferers: smoked salmon gateau