This is definitely a rich dish, but an excellent one for a Sunday brunch (serve something simple like roast or poached fruit afterwards – keep it simple). It makes a good, luxurious Friday night supper as well.
SERVES
4
INGREDIENTS
For the herb cream
- 15g butter
- 1 shallot, very finely chopped
- ½ tsp flour
- 175ml double cream
- 1 tsp Dijon mustard, or to taste
- ½ tbsp each parsley and chervil, finely chopped
- leaves from 2 sprigs tarragon, chopped
- juice of ½ lemon, or to taste
For the risotto
- 30g butter
- 1 large leek, washed and sliced
- 200g risotto rice
- 200ml dry vermouth
- 700ml chicken stock
- 125g baby spinach leaves
- 200g hot smoked salmon, broken into chunks, skin discarded
- 4 medium or small eggs
METHOD
Make the cream first – you can reheat it at the end.
Melt the butter in a small pan and sauté the shallot until it softens. Stir in the flour for about 1 minute. Take the pan off...
