Smoked Salmon Recipe

Prep Toast and Salmon

Split the English muffins (or slice the bread) and toast until golden. Keep warm in a low oven (around 200°F / 95°C) if desired. Arrange smoked salmon slices on a plate so they are ready to transfer to the toasted bread just before serving.

To assemble each portion: place one toasted muffin half on a plate, top with 2 oz (about 2 slices) smoked salmon, then a poached egg, and spoon citrus hollandaise over the egg. Sprinkle with chopped dill and capers. Serve immediately with lemon wedges on the side.

Bring Poaching Liquid to Temperature

Fill a wide saucepan with about 6 cups of water and bring to a gentle simmer over medium heat. Add 1 tablespoon white vinegar and 1 teaspoon salt. The surface should show small bubbles and barely move — avoid a hard rolling boil.

Crack Eggs and Create Vortex (optional)

Crack each egg into a small ramekin or cup. Stir the simmering water gently to create a slight whirlpool — this helps the whites wrap around the yolk (optional, but helpful for one-egg poaching).

Poach Eggs

Slide eggs (one to two at a time depending on pan size) gently into the simmering water. Poach for 3 to 3 1/2 minutes for runny yolks, or 4 minutes for slightly firmer yolks. Keep the water at a gentle simmer; adjust heat as needed.

Remove and Drain

Use a slotted spoon to lift eggs from the water. Briefly blot on paper towels to remove excess water. If not serving immediately, transfer to a bowl of warm water to hold for up to 10 minutes (longer will cook the yolk more).

Set up a double boiler

Choose a heatproof bowl that nests over (but does not touch) a saucepan with simmering water. Keep the water at a low simmer. Place the egg yolks, cold water, lemon juice, and orange juice in the bowl and whisk to combine.

Whisk over gentle heat

Whisk the yolk mixture continuously over the simmering water until it begins to thicken and becomes pale and slightly frothy — about 3 to 4 minutes. Be careful: too much heat will scramble the yolks. The bowl should feel warm, not hot, to the touch.

Emulsify with butter

Remove the bowl from the heat. Start adding the warm melted butter very slowly at first (a few drops), whisking constantly to create an emulsion. Once the sauce begins to thicken, you can add the butter in a thin, steady stream, whisking continuously, until fully incorporated and the sauce is smooth and glossy. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen.

Season and finish

Whisk in kosher salt and a pinch of white pepper or cayenne to taste. Taste and adjust acidity with a little more lemon or orange juice if desired. Keep the hollandaise warm (set the bowl over warm — not simmering — water or place in a thermos) and use within 30 minutes. If it cools and thickens, whisk in 1 teaspoon warm water to bring it back.