Smoked Salmon Recipe

Preheat the oven to 400°F (200°C). Toss halved tomatoes with 1 tablespoon olive oil, minced garlic, 1/4 tsp salt and 1/8 tsp pepper on a small baking sheet. Roast for 12–15 minutes until softened and slightly blistered. Remove from oven and set aside, keep warm.

Prepare a gentle double boiler

Fill a saucepan with about 2 inches (5 cm) of water and bring to a very gentle simmer over low heat. The water should not touch the bottom of the bowl you will use for the yolks.

In a heatproof bowl (metal or glass) whisk the 3 egg yolks with 1 tablespoon fresh lemon juice and 1/4 tsp Dijon mustard until slightly thickened and pale.

Place the bowl over the simmering water (double boiler) and whisk constantly. Slowly drizzle in the hot melted butter in a thin steady stream while whisking, until the sauce emulsifies and thickens to a creamy consistency (about 3–5 minutes). If it gets too thick, whisk in a teaspoon or two of warm water to loosen. If it begins to scramble, remove from heat and whisk vigorously off heat until smooth.

Season with 1/4 tsp salt, 1/8 tsp white pepper or a pinch of cayenne, and additional lemon juice to taste (about another 1/2 tsp if desired). Keep the hollandaise warm by placing the bowl in a warm water bath or covering it; avoid overheating.

Slice the English muffins in half and toast until golden. Spread 1 tablespoon butter across both halves while warm.

Slice the avocado in half, remove the pit, scoop flesh into a bowl and mash lightly with a fork. Mix in 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Lay out the smoked salmon slices so they’re ready to assemble. If the salmon is very salty, blot lightly with a paper towel.

Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Stir in 1 tsp white vinegar and 1/4 tsp salt. Create a gentle whirlpool by stirring the water with a spoon.

Crack each egg into a small ramekin or cup. Slip each egg gently into the center of the whirlpool. Poach the eggs for 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks.

Use a slotted spoon to lift the eggs, gently blot on a paper towel to remove excess water, and keep warm on a plate while you assemble.

Place toasted English muffin halves on two plates. Spread about half of the mashed avocado evenly across the four muffin halves (about 1/2 avocado per two halves).

Top the avocado with the smoked salmon, dividing evenly (about 60 g per serving).

Divide the roasted tomatoes between the two plates and spoon them alongside or over the salmon as desired.

Place one poached egg on top of each muffin half (or 1 egg on two halves if serving style prefers two eggs on one muffin).

Spoon 2–3 tablespoons warm hollandaise sauce over each poached egg (about 3–4 tbs per plate total).

Garnish with chopped dill or chives and a light squeeze of lemon. Serve immediately with lemon wedges on the side.