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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, smoked mackerel, poached eggs and hollandaise. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Smoked Mackerel, Poached Eggs and Hollandaise is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Smoked Mackerel, Poached Eggs and Hollandaise is something which I have loved my entire life.

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.

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

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

Top each with a poached egg, and spoon a generous amount of hollandaise over the top. Garnish with finely chopped fresh chives. Eggs Benedict is a brunch classic, and smoked salmon is a welcome addition to any morning table. The dill hollandaise brightens up the plate, while the fatty, smoky salmon supports the tart hollandaise.

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.

Use our foolproof methods for the hollandaise and the poached eggs, and you'll have. The eggs look like you didn't drain the water enough. but other than that, the color of your hollandaise and your asparagus look gorgeous! Add vinegar and salt to your poaching water until you can taste both in the water. Crack your eggs into small bowls and drain off the water that sits around the whites. 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.

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