| Blender
Hollandaise:
1.
In a blender, combine egg yolks, lemon juice, salt, cayenne
and white pepper; blend about 5 seconds.
2.
In a saucepan, melt butter and heat until almost bubbling.
With blender running, add butter in a slow, thin stream; it
takes only 30 seconds to emulsify. Taste and adjust seasoning.
Eggs:
3.
Soft poach 8 eggs in slightly vinegar-flavoured water.
4.
In a bowl, mix salmon, mayonnaise, lemon juice and season
with salt and pepper to taste.
5. Top each toasted tea biscuit with 30 ml (2 tbsp.) of salmon
mixture and 1 egg.
6. Spoon Hollandaise sauce of and serve immediately, 2 eggs
per serving.
(Serves
4)
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