Smoked Salmon with Eggs Benedict
• 1 Ideal Fish Smoked Salmon
• Small Bunch Arugula
• 4 Eggs
• 1 Tbsp White Vinegar
• 1 Lemon
• ½ Clarified Butter
• 1 English Muffin
• Salt & Pepper, To Taste
- Hand cut the fish into small slices.
- For the poached eggs: It’s important to note that the water should be almost boiling, but never actually boiling. Heat water in a deep pot and add the vinegar and a pinch of salt. Crack open the eggs in a small cup. Move the water in circles with a spoon and slowly add the eggs one by one—cook for about 3.5 minutes.
- When the eggs are ready, remove with a slotted spoon.
- To make the hollandaise sauce, separate 2 egg yolks and place a stainless steel bowl. Add lemon, salt, and pepper. Put the bowl in a bain-marie continuously whisking.
- Slowly add the clarified butter at room temperature while whisking to emulsify the sauce. Add butter until it reaches the desired texture. If the sauce is too thick, you can add water.
- Cut open the muffin and toast on the inner side.
- Serve the arugula on top of the muffin and lay the salmon on top. Add the poached eggs, and finish with the hollandaise sauce.
Note: The salmon skin can be cooked very slowly without any oil to make it crispy and be used as a garnish.
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