Smoked Mackerel, Poached Eggs and Hollandaise
Smoked Mackerel, Poached Eggs and Hollandaise

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, smoked mackerel, poached eggs and hollandaise. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Salt and freshly ground white pepper. While the eggs are poaching, simply lightly toast your bread on both sides. Cut your Mackerel in half and evenly portion it on both sides of your toasted bread. For that extra indulgence top with a little hollandaise sauce.

Smoked Mackerel, Poached Eggs and Hollandaise is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Smoked Mackerel, Poached Eggs and Hollandaise is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook smoked mackerel, poached eggs and hollandaise using 10 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Mackerel, Poached Eggs and Hollandaise:
  1. Take 2 wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it)
  2. Make ready 4 smoked mackerel fillets
  3. Take 4 eggs
  4. Get 1 tsp white distilled malt vinegar
  5. Take Hollandaise sauce
  6. Prepare 2 egg yolks
  7. Prepare 1 pinch salt and black pepper
  8. Take 2 tsp fresh lemon juice
  9. Prepare 1/3 cup butter
  10. Prepare 1 tsp white distilled malt vinegar

While the eggs are cooking, warm the hollandaise sauce and chives in a small pan. Wilt the spinach in a pan with a knob of butter until heated through and season with some salt and freshly ground black Place the haddock on a warm bagel if you wish, topped with a poached egg and hollandaise sauce. This delicious eggs benedict recipe features hot smoked salmon and a simple homemade hollandaise that is as easy as it is delicious. With smooth and velvety poached eggs, homemade rich and creamy Hollandaise Sauce, and savory smoked salmon in place of your typical Canadian Bacon.

Instructions to make Smoked Mackerel, Poached Eggs and Hollandaise:
  1. Put the egg yolks in a food processor and add salt and pepper. Whiz for about 10 seconds.
  2. Put lemon juice and vinegar in a jug and microwave for 20 seconds.
  3. Pour it into the food processor while whizzing again.
  4. Melt the butter in the same jug for 40-45 seconds in the microwave
  5. Pour the melted butter slowly into the processor while it whizzes, and whiz until frothy and smooth.
  6. Put a bowl over a saucepan, with about an inch of water in it, onto a medium heat.
  7. Transfer the sauce into the bowl and whisk it until it is thick and thoroughly warmed. Remove from the saucepan and set aside.
  8. Top up the water in the pan until it is almost full and put it on a high heat. Add the vinegar and bring it to the boil.
  9. Break the eggs into ramekins ready to drop into the water.
  10. Put the mackerel fillets on a microwaveable plate, cover them with plastic wrap.
  11. Microwave them for 1 and a half - 2 minutes, then uncover them, turn them over, cover them, and microwave them for another 30 seconds -1 minute
  12. When the water in the pan is boiling, drop in the eggs then bring back up to boiling point and immmediately drop the heat to a simmer and poach the eggs for two minutes
  13. Take the mackerel fillets out of the microwave, remove the skin and place the fillets, broken up if you like, onto the split rolls or rye bread slices.
  14. Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water.
  15. Place the eggs on top of the mackerel, and spoon over spoonfuls of the Hollandaise and serve.

This delicious eggs benedict recipe features hot smoked salmon and a simple homemade hollandaise that is as easy as it is delicious. With smooth and velvety poached eggs, homemade rich and creamy Hollandaise Sauce, and savory smoked salmon in place of your typical Canadian Bacon. Fillets of smoked haddock are topped with perfectly poached eggs and smothered in velvety hollandaise sauce. While Eggs Benedict topped with rich and tangy hollandaise sauce is a very delicious way to celebrate nothing in particular, using two sticks of butter for breakfast is not something I really need to do on a regular basis. This in addition to the fact that my fiancé has recently taken up a very strict diet and.

So that is going to wrap it up with this exceptional food smoked mackerel, poached eggs and hollandaise recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!