- 2 x 150g pieces hot smoked salmon
- 4 duck eggs
- splash of white wine vinegar
- 60g watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- a little rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 breakfast muffins, cut in half and toasted
For the hollandaise
- 250g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 30ml cabernet sauvignon
The global classic
Cabernet Sauvignon can fairly claim to be the most noble of the noble…
- 30ml white wine vinegar
- 20ml double cream
- 2 large egg yolks
- 1 tsp snipped chives
- 1 tsp wholegrain mustard
- ½ lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Heat oven to 180C/160C fan/gas 4. Clarify the butter for the hollandaise by melting it in a small saucepan over a low heat. Spoon off any white froth that comes to the surface, then carefully pour the melted butter into a jug, leaving behind any milky solids at the bottom of the pan.
To make a reduction for the hollandaise, gently simmer the wine and vinegar in a small saucepan until reduced to a glaze (it should be around 1-2 tsp), then pour in the double cream and briefly whisk with a balloon whisk. Tip the cream into a small heatproof bowl. Bring two large saucepans of water to a simmer (one for the hollandaise, the other to poach the eggs). Whisk in the egg yolks, then set the bowl over one of the pans of simmering water, making sure the water doesn’t come in contact with the bottom of the bowl. Keep whisking for 2-3 mins until thick and aerated. Ladle the clarified butter into the bowl, whisking as you pour. If your mixture looks a bit greasy, or is thickening too much, add a splash of water. Once all the butter has been incorporated, add the chives, mustard and lemon juice, and keep warm.
Put the salmon on a baking tray in the oven to gently warm through while you poach the eggs. Add a splash of vinegar to the pan of simmering water, give a little swirl, crack the eggs into a cup, then tip into the water, one at a time. Poach the eggs for 3-4 mins. Lift them from the water with a slotted spoon, drain on kitchen paper and season.
To serve, dress the watercress in a little rapeseed oil and put on each half of the toasted muffin. Flake over the warm salmon. Lay the poached eggs on top, then spoon over the hollandaise sauce (add a splash of water if it’s thickened).