Smoked Salmon Sandwich With Poached Egg Recipes

Steps:

• First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
• To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
• Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.

Steps:

• Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
• Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn't sticking; loosen with a spatula if necessary.
• Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
• Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
• Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water's surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
• Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
• Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.

Steps:

• Fill a large saucepan with water; bring to a boil. In a small saucepan, combine vinegar, wine, peppercorns, and shallot. Place over medium-high heat; cook until almost all the liquid is evaporated, about 2 minutes. Add 2 tablespoons water; reduce heat to low.
• Add yolks; whisk until thickened, about 4 minutes. Turn off heat; whisk in the butter until fully incorporated and the sauce thickens, about 3 minutes. Season with salt. Strain sauce into a medium heat-proof bowl; discard solids. Stir in dill. Keep bearnaise warm over very gently simmering water, whisking occasionally.
• Fill a shallow dish with warm water. Reduce heat under saucepan to medium, so water is just simmering. Break one egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide in egg. Repeat until all eggs are in saucepan.
• When first eggs become opaque, begin to remove them with a slotted spoon, in the order in which they were added. This process should take about 3 minutes. Transfer the eggs to the dish of warm water.
• Divide salmon into 8 portions; place each over a half of a toasted crumpet. Using a slotted spoon, remove eggs from warm water; set the spoon, with the egg inside, briefly on a clean cloth to drain. Gently place 1 egg on each crumpet; spoon dill bearnaise over the top. Serve two crumpet halves to each person, and garnish with snipped dill.

Steps:

• Whisk the dressing ingredients together.
• Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.

Steps:

• Cook the potatoes in a pan of boiling water until tender, then drain.
• Heat the oil in a non-stick frying pan or wok. Sweat the cabbage and the spring onions in the pan for a couple of mins. Meanwhile, chop and squash the potatoes roughly, then add to the pan along with the chives. Cook for 4-5 mins, flip it over (don't worry if it breaks) and cook for a further 4-5 mins.
• Meanwhile, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.
• To serve, divide the bubble & squeak between 2 plates, place the smoked salmon and poached eggs on top and grind over a little black pepper, to taste.

Steps:

• Toast bread in a toaster or toaster oven.
• Spread cream cheese and goat cheese on 1 slice of toast. Add smoked salmon on top. Add olive oil, dill, and black pepper. Cover with lettuce and top with the other slice of toast.

Steps:

• 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).