Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, smoked mackerel, poached eggs and hollandaise. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look 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.
Smoked Mackerel, Poached Eggs and Hollandaise is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Smoked Mackerel, Poached Eggs and Hollandaise is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have smoked mackerel, poached eggs and hollandaise using 10 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Mackerel, Poached Eggs and Hollandaise:
- Get 2 wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it)
- Take 4 smoked mackerel fillets
- Take 4 eggs
- Get 1 tsp white distilled malt vinegar
- Take Hollandaise sauce
- Get 2 egg yolks
- Get 1 pinch salt and black pepper
- Make ready 2 tsp fresh lemon juice
- Get 1/3 cup butter
- Take 1 tsp white distilled malt vinegar
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. Poached Eggs: Bring a medium saucepan of water to the boil. Add in the white wine vinegar.
Steps to make Smoked Mackerel, Poached Eggs and Hollandaise:
- Put the egg yolks in a food processor and add salt and pepper. Whiz for about 10 seconds.
- Put lemon juice and vinegar in a jug and microwave for 20 seconds.
- Pour it into the food processor while whizzing again.
- Melt the butter in the same jug for 40-45 seconds in the microwave
- Pour the melted butter slowly into the processor while it whizzes, and whiz until frothy and smooth.
- Put a bowl over a saucepan, with about an inch of water in it, onto a medium heat.
- Transfer the sauce into the bowl and whisk it until it is thick and thoroughly warmed. Remove from the saucepan and set aside.
- 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.
- Break the eggs into ramekins ready to drop into the water.
- Put the mackerel fillets on a microwaveable plate, cover them with plastic wrap.
- 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
- 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
- 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.
- Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water.
- Place the eggs on top of the mackerel, and spoon over spoonfuls of the Hollandaise and serve.
When they are almost cooked sprinkle them with a little lemon juice. Spread toasted muffins with remaining butter. Top each half with a slice of salmon, some spinach and an egg. Spoon over hollandaise and cook under a grill. To poach eggs, heat a pan of water to a bare simmer.
So that is going to wrap this up for this special food smoked mackerel, poached eggs and hollandaise recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
