Salmon Royale Recipe
semi cooked eggs, Greek yoghurt hollandaise, koulouri
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Ingredients
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Koulouri (sesame bread ring)
Salmon
Semi-cooked eggs (soft-poached)
Greek yogurt hollandaise
To finish / garnish
Method
Koulouri (sesame bread ring)
- 1
Make dough
In a large bowl or stand mixer, combine warm water, sugar and yeast. Let sit 5 minutes until foamy. Add olive oil, salt and most of the flour. Mix until a shaggy dough forms, then add remaining flour and knead 6–8 minutes until smooth and elastic.
- 2
- 3
Shape rings
Divide dough into 4 equal pieces. Roll each piece into a rope about 10–12 inches long. Join the ends to form a tight ring, pinching to seal.
- 4
- 5
Egg wash and sesame
Brush each ring with the prepared egg wash (1 beaten egg + 1 tbsp water) and dip or sprinkle generously with sesame seeds.
- 6
Bake
Place rings on a parchment-lined baking sheet and bake 15–18 minutes, rotating once, until deep golden brown. Cool on a rack at least 10 minutes before assembling.
Greek yogurt hollandaise
- 7
Prepare yolk base
Place the 2 egg yolks in a heatproof bowl over a barely simmering water bath (double boiler). Whisk continuously until yolks thicken slightly and reach ~150°F/65°C (about 2–3 minutes). Remove from heat.
- 8
Emulsify
Slowly whisk the warm melted butter into the yolks in a thin steady stream to create an emulsion. Once combined and slightly thickened, whisk in Greek yogurt, lemon juice, and Dijon mustard until smooth. If mixture is too thick, whisk in up to 1 tablespoon warm water to reach a pourable hollandaise-like consistency.
- 9
Season
Season with 1/2 tsp salt and a pinch (1/8 tsp) white pepper or cayenne. Keep warm over the warm (not hot) water bath or in a thermos until serving. Do not overheat or the yogurt will break.
Semi-cooked eggs (soft-poached)
- 10
Prepare water
Bring a wide pot of water to a gentle simmer (small bubbles). Add 1 tsp white vinegar and a pinch of salt to the water — this helps the whites coagulate. Reduce heat so the water stays at a gentle simmer.
- 11
Poach eggs
Crack each egg into a small cup. Create a gentle whirlpool in the pot with a spoon and slip an egg into the center. Poach eggs 3 minutes for very runny yolks with set whites (adjust +30 seconds for slightly firmer yolks). Use a slotted spoon to lift each egg and gently blot on paper towel to remove excess water.
Salmon assembly
- 12
Prepare salmon
Arrange 2 oz (about 2 slices) smoked salmon on each sliced koulouri half or whole ring as desired. Squeeze a little lemon juice (about 1/2 lemon divided across servings) over the salmon, sprinkle chopped dill and a light grind of black pepper.
- 13
- 14