Clarence Court eggs

Clarence Court has produced eggs solely from heritage-breed birds since 1928 when the founder brought rare-breed hens back from Patagonia. As well as beautiful duck and hen eggs reared on specialist farms, it also rears ostrich, goose, guinea fowl, pheasant and turkey on its dedicated farm in Cornwall.


  • 400g skinless salmon fillet, diced into ½ cm pieces
  • to serve wasabi paste
  • to serve sesame or rice crackers


  • 75ml soy sauce
  • 50ml mirin
  • 50g caster sugar
  • 6 Clarence Court Burford Brown egg yolks


  • 100ml rice vinegar
  • 50g caster sugar
  • 2 tsp Szechuan peppercorns, toasted until fragrant
  • 2 tsp dried chilli flakes
  • ½ tsp sea salt
  • 150g radishes, finely diced
  • 150g mooli, peeled and finely diced
  • ½ cucumber, peeled, deseeded and finely diced
  • 1 red chilli, deseeded and finely sliced
  • 1 shallot, thinly sliced
  • ½ a thumb-sized piece, ginger, finely chopped


  • STEP 1

    For the soy-cured egg yolks, whisk together the soy, mirin and sugar until fully dissolved. Carefully add the egg yolks, ensuring you don’t break them, spoon over some cure, cover and chill for 6-8 hours.

  • STEP 2

    For the pickled veg, put the vinegar, sugar, 100ml of water, peppercorns, chilli flakes and salt into a small pan and heat gently until the sugar is fully dissolved. Put the remaining ingredients into a bowl and pour over the hot pickling liquid. Mix well, cover and chill for 2 hours.

  • STEP 3

    When ready to serve, put the diced salmon into a bowl and add 2 tbsp of the curing liquid from the egg yolks and mix gently. Drain the pickles and stir these gently through the salmon.

  • STEP 4

    Pile the salmon onto the middle of 6 plates, put a cured egg yolk on top of each, a splodge of wasabi on the side of each plate and some sesame or rice crackers to serve.


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