Ingredients
Units
Scale
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- 8 Comeau Seafood Fish Cakes
- Melt 2 tbsp of butter in a pan and add the Comeau Fishcakes. Fry until golden brown and heated through approx. 3-4 minutes on each side.
Poached Eggs
- 6 cups of water
- 1 tbsp vinegar
- 1 tsp salt
- 8 eggs
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- Gently crack the eggs into a colander and let sit.
- Place the water into a pot and bring to a boil. Stir in the vinegar and the salt. Turn off the heat. Transfer the eggs from the colander into a measuring cup, and gently slip the eggs, one at a time, into the water. Cover and let sit for 3 minutes.
- Use a slotted spoon to remove the eggs from the water, place on top of the smoked salmon and fish cake.
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Blender Hollandaise Sauce
- Six egg yolks
- 1/2 lb. melted butter
- Juice of 1/2 lemon
- 1 pinch of cayenne pepper
- Place the egg yolks into a blender, turn speed to one and slowly drizzle in the butter until the egg yolks begin to thicken.
- Add the lemon and the cayenne and mix to combine.
- Leave the Hollandaise sauce in the blender so that it can be remixed just before serving.
- 8oz Willy Krauch Smoked Salmon
- To plate, top the Comeau Fishcakes with 2 slices of Willy Krauch Smoked Salmon, one poached egg and then drizzle with the Hollandaise sauce over top. Top with a sprinkle of fresh chives.
- Category: Entree, Breakfast, eggs, fish, what's for dinner recipes,recipes