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Smoked Salmon & Sour Cream Baked Eggs



2/3 C sour cream

1 ½ T chopped dill, plus extra sprigs, to serve

¼ small red onion, finely chopped

1/3 C frozen baby peas, thawed

100g cold smoked salmon, chopped

4 eggs

Toasted sourdough, to serve



  1. Preheat oven to 200°C or 180°C fan bake. Grease 4 ramekins or 9cm ovenproof dishes. Place on a baking tray.
  2. Combine sour cream and dill in a small bowl. Season with salt and pepper. Scatter onion in each ramekin. Divide peas, salmon and half the sour cream mixture among ramekins. Crack an egg into each. Top with remaining sour cream mixture.
  3. Bake for 12-15 mins or until eggs are just set. Set aside for 1 min to settle. Top with extra dill. Serve with sourdough toast.


Recipe adapted from

Serves 4.


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