3.5 oz. Sea Tales smoked wild sockeye salmon, sliced
1 Tablepoon vinegar
4 Sprouts chives, finely chopped
2 Egg yolks
2 Tablespoons of lemon juice
4.2 oz. Butter
Salt and pepper
Recipe - how do you make it
If you are looking for a tasty breakfast and are tired of uninspired sandwiches, here is Sea Tales version of a well-known classic. Eggs Benedict – poached eggs with sweet wakame, hollandaise sauce, and smoked Sockeye wild salmon.
Recipe - steps
1 Put the wakame in a bowl with 2 cups of boiling water and let it soak for 10 minutes. Then drain in a sieve for 5 minutes and cut into small pieces.
2 Prepare the butter. Put a pan on medium heat and melt the butter in it. The butter should not be discolored. Remove the pan and scoop out the egg whites with a spoon.
3 Now, carefully pour the fat from the pan into a second pan, making sure that the milky liquid remains in the first pan. The butter in the second pan is the clarified butter.
4 Toast the brioche briefly under the broiler and let cool. Top with the wakame, then the Sockeye smoked salmon slices.
5 Prepare the hollandaise in a water bath. Bring a pot with some water to a boil. In a bowl - that fits in the pot but doesn't touch the water - whisk together 2 tablespoons of water, the egg yolks and the lemon juice. Place the bowl in the pot of simmering water and whisk until a firm but light mixture is formed. Add the clarified butter drop by drop, whisking vigorously. Once the sauce is the thickness of mayonnaise but still dripping, remove the bowl from the pan and season with salt and pepper.
6 Now take the other pot of boiling water and vinegar. Reduce the heat, so the water doesn't boil, and now carefully turn the bowl over. Poach the eggs for three minutes.
7 Spread the sauce on the wild salmon and place the poached egg on top.