Smoked Salmon Royale Recipe

Toast the rye

Heat a heavy skillet over medium heat. Spread softened butter on both sides of each rye slice. Toast 1–2 minutes per side until golden and crisp. Transfer to a warm plate and keep warm.

Arrange smoked salmon slices on a plate, separating into four equal portions so each toast will get ~50 g. Keep covered lightly in the fridge until plating.

Halve, pit and scoop avocado flesh into a bowl. Add lemon juice, sea salt and black pepper. Mash with a fork to a slightly chunky consistency. Taste and adjust seasoning. Keep covered to prevent browning.

Bring 2 L water and 1 tbsp white vinegar to a gentle simmer in a wide, deep saucepan. The water should have small bubbles but not a rolling boil.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slide one egg at a time into the center. Poach eggs 3–3½ minutes for runny yolks, or 4 minutes for slightly firmer yolks.

Use a slotted spoon to lift eggs, gently blot on kitchen paper to remove excess water, and keep warm on a plate. If needed, refresh in a bowl of warm water for up to 2 minutes before plating.

Melt butter in a small saucepan over low heat until just melted and clear; keep warm but not hot.

Set a heatproof bowl over (not touching) a simmering saucepan of water (double-boiler). Add 3 egg yolks and 1.5 tbsp lemon juice to the bowl. Whisk continuously until the mixture thickens slightly and becomes creamy (about 2–3 minutes).

Slowly drizzle the warm melted butter into the yolk mixture while whisking constantly to create an emulsion. Start drop by drop, then in a thin stream as it thickens. If sauce becomes too thick, whisk in 1–2 tsp warm water to loosen.

Whisk in 1/2 tsp Dijon mustard, 1/4 tsp salt and a pinch of white pepper or cayenne. Taste and adjust lemon, salt or pepper. Keep the hollandaise warm in the bowl over the warm water (off the heat) until plating—do not overheat or it will split.

In a small food processor combine basil, parsley, roasted red chilli, garlic, lemon zest and pine nuts. Pulse to a coarse paste.

With the processor running, stream in 60 ml olive oil until pesto comes together but remains slightly textured. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust heat or salt.

Transfer pesto to a small bowl. If making ahead, cover with a thin film of olive oil and refrigerate; bring to room temperature before plating.

Spread a generous layer of mashed avocado on each buttered rye toast (about 2 tbsp per slice).

Top each toast with an even portion of smoked salmon (about 50 g each), arranging slices attractively.

Place one poached egg on top of each salmon-topped toast.

Spoon 1–2 tbsp warmed lemon hollandaise over each poached egg, letting some run down the sides.

Dot each plate with 1 tsp house chilli pesto (or a small smear alongside) for a spicy, herby contrast.

Finish with a small sprig of fresh dill on each, a light drizzle of extra-virgin olive oil, a scattering of microgreens or chopped chives if using, and serve with lemon wedges.

Serve immediately while eggs and hollandaise are warm. Each serving is one toast topped as described.