Warm Smoked Salmon with Simple Hollandaise Sauce
- 450 g (1 lb) warm smoked salmon
- 120 ml (1/2 cup) unsalted butter
- 3 egg yolks
- 15 ml (1 tbsp) fresh lemon juice
- 5 ml (1 tsp) lime juice
- 1 ml (1/4 tsp) cayenne pepper
- Salt to taste
- 15 ml (1 tbsp) fresh dill, finely chopped
- Zest of 1 lemon
- Zest of 1 lime
- Lemon and lime wedges, for serving
1. Melt the butter in a small saucepan over low heat. Let it simmer until the milk solids settle, then remove from heat and let cool slightly.
2. In a heatproof bowl, whisk together the egg yolks, lemon juice, lime juice, cayenne, and a pinch of salt until pale and thickened.
3. Place the bowl over a pan of gently simmering water (double boiler), making sure the bottom doesn’t touch the water.
4. Slowly drizzle in the warm melted butter while whisking constantly until the sauce emulsifies and thickens.
5. Remove from heat and stir in the dill, lemon zest, and lime zest. Keep warm, but do not let the sauce overheat.
6. Flake the warm smoked salmon into generous portions and divide evenly among warmed plates.
7. Spoon the hollandaise generously over the salmon.
8. Garnish with lemon and lime wedges.
9. Serve immediately, with extra wedges on the side for squeezing.
- utensils
- cutting board
- knife
- plates
- serving spoon
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