Use up leftover salmon and potatoes in this quick and tasty festive brunch for four.
Ingredients
- For the hollandaise sauce
-
- 50ml/2fl oz
white wine vinegar - 6
peppercorns - 1
bay leaf - 1 sprig
tarragon - 2
egg yolks - 110g/4oz
clarified butter, warmed - 1
lemon, juice only - 1 tbsp wholegrain
mustard - pinch
cayenne pepper
- 50ml/2fl oz
- For the smoked salmon hash brown
-
- 1kg/2lb 4oz cooked
potato, slightly mashed - 400g/14oz cooked
salmon fillet - 150g/5½oz
smoked salmon, torn into pieces - 150g/5½oz crème fraiche
- 2 tbsp chopped
dill - 75g/2½oz unsalted
butter
- 1kg/2lb 4oz cooked
- For the poached eggs
-
salt, to taste - 1 tbsp
white wine vinegar - 4 free-range
eggs
Preparation method
-
For the hollandaise sauce, in a pan, heat the vinegar, peppercorns, bay leaf, tarragon and 50ml/2fl oz water and cook until the liquid has reduced in volume to a tablespoon. Strain through a sieve.
-
Put the liquid and the egg yolks in a food processor and blend. With the motor running, gradually add the clarified butter until you have a smooth sauce. Finish with the lemon juice, mustard and cayenne pepper. Set aside and keep warm (cover the mixture to prevent a skin from forming on the surface).
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For the smoked salmon hash brown, place the potato, salmon, smoked salmon, crème fraîche and dill in a large bowl and mix. Heat a large frying pan until hot and add the butter.
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To make each hash brown, place a metal ring in the centre of the pan and pack it with the mixture. Cook for 2-3 minutes on each side until golden-brown and crisp.
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For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.
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To serve, place the salmon hash in the centre of serving plates and top with the egg and hollandaise sauce. Just before serving break the egg yolks.