Ship Creek Recipe
poached eggs, housemade AK salmon cakes, toasted english muffin, housemade hollandaise, red onion
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Ingredients
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Poached Eggs
AK Salmon Cakes
Hollandaise Sauce
Assembly
Method
Poached Eggs
- 1
Prepare the Water
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Carefully slide the eggs into the simmering water one at a time. Poach for about 3-4 minutes or until the whites are set and the yolks are still runny. Remove with a slotted spoon and set aside.
AK Salmon Cakes
- 3
Prepare the Salmon Mixture
In a mixing bowl, combine the canned salmon, breadcrumbs, 1 egg, Dijon mustard, chopped green onions, lemon juice, salt, and pepper. Mix until well combined.
- 4
Form the Cakes
Shape the mixture into patties, about 2-3 inches in diameter.
- 5
Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt 1 cup of butter over low heat until completely melted.
- 7
- 8
Combine the Mixtures
Slowly drizzle the melted butter into the egg mixture while whisking continuously until the sauce is thick and creamy. Add a pinch of cayenne pepper for flavor.