Salar Flaky Smoked Salmon with Dill and Lime Hollandaise
Smoked Salmon served with New Potatoes and a Dill and Lime Hollandaise
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon | Savoury | Boil | 30 mins to 1 hour |
Ingredients
- 14 - 16 oz Flaky Smoked Salmon
6 oz butter 4 large or 5 small egg yolks 3 tablespoons lime juice 1 teaspoon dried or 1 tablespoon fresh dill salt and pepper to taste
Method
Wrap the Salmon in foil and warm gently in an oven on a low heat for about half an hour.
Meanwhile make the lime and dill hollandaise:
Put all the ingredients except the butter in a blender and blend briefly.
Head the butter to boiling - but not burning! - point.
Turn on the blender and (with a funnel in the neck to prevent splashing) slowly pour in the hot butter and blend for a couple of minutes or until thickened.
Remove the skin and divide the Flaky Smoked Salmon onto four plates. Garnish with fresh dill (or parsley) and spoon a little hollandaise onto each plate. Serve the rest separately.
Accompany with boiled new potatoes and broccoli (which are delicious with hollandaise as well!).
