| Blender Hollandaise: | ||
| 3 | egg yolks | 3 |
| 15 ml | lemon juice | 1 tbsp. |
| pinch | of each: salt cayenne snd white pepper | pinch |
| 150 ml | butter | 2/3 cup |
Eggs: |
||
| 8 | eggs, poached | 8 |
| 1 can | Ocean's sockeye salmon (213 g), drained | 1 can |
| 30 ml | mayonnaise | 2 tbsp. |
| 5 ml | fresh lemon juice | 1 tsp. |
| 4 | tea bicuits, split and toasted | 4 |
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)