- Cured salmon:
- 650g salmon fillet
- 500g soft brown sugar, or demerara
- 200g flaky sea salt
- 50ml sesame oil
- To smoke the salmon:
- 75g green tea leaves
- 75g rice
- Yuzu and chive hollandaise:
- 200g CHEF:registered: Hollandaise Sauce
- 20ml yuzu juice
- 10ml lemon juice
- 2 vine tomatoes deskinned and finely chopped
- 2g pepper
- 4 tbsp. Chives
- Spinach:
- 500g baby spinach leaves
- 20g butter
- 2g salt
- To serve:
- 3g unsalted butter
- 4 Duck eggs
- 4 English muffins
English Muffin, Green Tea-Smoked Salmon, Poached Duck Egg, Spinach, Yuzu and Chive Hollandaise
English Muffin, Green Tea-Smoked Salmon, Poached Duck Egg, Spinach, Yuzu and Chive Hollandaise
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following English Muffin, Green Tea-Smoked Salmon, Poached Duck Egg, Spinach, Yuzu and Chive Hollandaise recipe.
CHEF’s Tip: Use this recipe to experiment with different kinds of eggs.
Serves: 4. Prep Time: 15 minutes (2 hours additionally, to cure the salmon). Cooking Time: 5-10 minutes.
Ingredients
Method
1. To cure the salmon fillet, whisk together the sugar, sea salt and sesame oil and use to liberally coat the salmon. Leave for approximately 2 hours, then wipe off the curing mix.
2. To smoke the salmon, mix together the rice and tea leaves and place in a smoke box or large wok lined with foil. Place over a high heat and allow the tea and rice to start smoking heavily.
3. Place the cured salmon fillet, skin-side down, on a rack, or on the second level of a tiered steamer. Place the hot smoke box at the base of the steamer, or if using a wok, place the fish on a rack above the smoking rice and tea mixture.
4. Reduce the heat, cover with a lid and smoke for 8-10 minutes.
5. Once the salmon is ready, it should have a dark brown and orange colour and a tender centre. Remove the salmon and allow to cool. Leave at room temperature if serving straight-away, or store in an airtight container in the refrigerator.
6. For the yuzu and chive hollandaise, heat CHEF:registered: Hollandaise Sauce in a pan and whisk together with the yuzu and lemon juices. Add the chives, tomatoes and pepper then keep warm.
7. For the spinach, melt the butter in a hot pan and once foaming, add the baby spinach. Wilt gently until it is just cooked, season and keep warm.
8. Before serving, poach the eggs and toast the muffins with the unsalted butter.
9. Flake the salmon onto the muffins with the spinach. Top with the poached eggs and spoon over the CHEF:registered: Hollandaise Sauce.
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