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Home > Restaurants > Recipes > Oeuf Norvégien

Oeuf Norvégien

Provided by: Chef Daniel Rose

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2 artichokes
Lemon juice
2 eggs
3 slices smoked salmon
Dill and arugula for garnish

Chive Cream:

½ cup heavy cream
¾ tsp. gelatin powder
1½ tsp. lemon juice
18 tsp. salt
2–3 tbs. chopped chives


To prepare artichoke hearts: Snap back the tough outer leaves on each artichoke until the pale-yellow leaves are exposed. Rub the cut surfaces with lemon juice as you go. Trim off the top with a sharp knife and pare down the leaves that cover the base of the heart. Use a teaspoon to remove the fibrous “choke” buried in the center. Keep the artichoke hearts in lemon water until ready to cook to stop discoloration. Discard all the leaves. Place the artichoke hearts in a steamer and cook until tender for about 20 minutes. Place the eggs in boiling water and cook for 5 minutes and 20 seconds (for soft-boiled). Put them in an ice bath, and when cool enough to handle, peel the eggs.

Put ¼ cup of cream in a small saucepan, sprinkle with gelatin and allow to bloom for a minute, then warm over low heat, stirring occasionally, until the gelatin has melted. Set aside. Season remaining cream with lemon juice, salt, and chives in a small bowl; add to the heated cream and stir to combine.

Chive Cream
To assemble:
Fill each artichoke heart with a spoonful of cream. Nestle soft-boiled egg into the cream and cover egg with more cream. Allow them to set in the refrigerator for 1 hour. Drape 1 1/2 slices smoked salmon over each egg. Garnish with dill or other herbs and serve on plates with a little arugula.

(Published 2016)