Neven Maguire's Smoked Salmon Pinsa with Jammy Eggs

Ingredients

• 1 pack Simply Better Italian Pinsa
• 2 Simply Better Irish Free Range Corn Fed Eggs
• 1 carton Simply Better Irish Cream Cheese
• 100g Simply Better Mascarpone Cheese
• 1 large Shallot, finely chopped
• 2 tbsp Chopped Fresh Dill
• 2 tbsp Snipped Fresh Chives
• Finely grated rind of 1 Lemon, plus extra wedges to garnish
• 1 pack Simply Better Oak & Hickory Organic Irish Smoked Salmon Strips
• 1 carton Simply Better Handmade Spiced Beetroot Relish
• 1 small Red Onion, cut into wafer-thin rings
• 1 small handful Rocket
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

Method

1. Preheat the oven to 220ºC (425ºF/Gas Mark 7). Put the Pinsa on a baking sheet and bake on the middle shelf for 8 minutes until piping hot. Remove from the oven and leave to cool down.
2. Meanwhile, put the eggs in a small pan of boiling water and cook for 8 minutes for softly set yolks. Remove with a slotted spoon and transfer to a bowl of very cold water to stop the cooking. Crack off the shells and cut each one into quarters.
3. In a large bowl, beat together the cream cheese, mascarpone, shallot, herbs, and lemon rind. Season with salt and pepper. When the Pinsa has cooled, transfer it to a wooden board and spread over the cream cheese mixture.
4. Drape the smoked salmon on top and tuck in the egg quarters. Add tiny dollops of beetroot relish, scatter over the red onion and rocket, and season with extra pepper. Cut into slices and garnish with lemon wedges to serve.