Bart's Recipes
Take the eggs out of the refrigerator half an hour beforehand, so they don't crack when they enter the boiling water. Bring a pot of water to a boil, gently lower the eggs in with a spoon, and boil them for exactly six and a half minutes. The white will then be just fully set and the yolk still runny in the center.
Then shock them under cold running water for two minutes. This stops the cooking process abruptly and releases the membrane between the shell and the white, allowing you to peel such a soft egg without tearing it apart. Peel them under a thin stream of water and only halve them once on the plate.
Stir the crème fraîche with the horseradish, some lemon zest, a few drops of lemon juice, and black pepper. Taste as you go, as horseradish becomes noticeably sharper after a few minutes in acid than it initially seems.
Shave the cucumber into long ribbons using a peeler and toss them with the lamb's lettuce, olive oil, and some lemon juice.
Spread the salad onto a plate and loosely drape the slices of smoked salmon over it. Place the halved eggs in between and spoon the horseradish cream on top.
Finish with the capers, plenty of torn dill, and black pepper. No salt is needed; the salmon and capers bring plenty of saltiness. Three eggs with salmon provide nearly thirty grams of protein with virtually zero carbohydrates.
