Featured Producer:
Claire's Handmade
Slow-cooked chutneys for rich intense flavours, Quickly-cooked jams for fresh fruit taste, No artificial preservatives, flavourings or colourings, Handmade Ingredients are of best quality and locally-sourced.
Our Producers:
Subscribe to our Newsletter
River Cottage - a better understanding of nature and the origins of what we eat.www.rivercottage.net
Smoked Salmon Benedict
Serves 4
Adam Poulton - Strands Hotel Chef
- 12 x thin slices of smoked salmon
- 4 x Slices of Wholemeal bread
- 8 x Tablespoon of Hollandaisse Sauce
- 4 Fresh Eggs
- Toast the four slices of wholemeal bread and set to side.
- Just bring the hollandaise to warm point in a bowl set over a pan of boiling water.
- Poach the four eggs in a pan of gently swirling water at the rolling boil point (not vigorously boiling must be gentle) with a tablespoon of white wine vinegar in it. Cook until the white has just set leaving the yoke still runny.
- Place the bread on the plate and place 3 rolls of smoked salmon on each slice of bread.
- Place on top of the smoked salmon a poached egg and then dress with two tablespoons of the warm hollandaise over the top of the poached egg.
- Then serve.
Adam Poulton - Strands Hotel Chef
