Poached Egg Salmon Benedict
Looking for a brunch recipe that's fit for a king or queen? Look no further than our Poached Egg Salmon Benedict! This dish is the perfect combination of creamy, delicate flavors and rich, royal taste, thanks to the inclusion of our delectable Salmon Scottish Pate. Perfectly poached eggs sit atop a bed of fluffy English muffins, all smothered in a heavenly hollandaise sauce that's infused with the irresistible flavor of our Scottish salmon. Trust us - this brunch recipe is guaranteed to impress even the most discerning of palates!
- 1 Tub Castle MacLellan Pate
- 4 Muffins
- 4 Eggs for poaching
- 4 Eggs for sauce
- 40 g White Wine Vinegar
- 4 Slices Smoked Salmon
- 150 g Butter
- Chives To Garnish
- Paprika To Garnish
- Salt & Pepper To Taste
Melt butter and keep warm. Separate the 3 yolks from the whites.
Place yolks in a bowl and add half the vinegar. Put a small amount of water in a pot (the base of the bowl should only just be touching the water). Place bowl over the hot water and whisk until the eggs thicken slightly.
Start adding the butter to the egg yolkmix while whisking constantly to incorporate. Season to taste. Set aside forserving
Add the rest of the vinegar to the water and bring to a simmer. Drop the eggs in one by one and poach for 2-3 minutes.
Toast the muffins and spread the base with Castle MacLellan Salmon Pate. Lay one slice of smoked salmon on each muffin, then top with poached egg and hollandaise sauce.
Sprinkle over chopped chives and paprika powder.