Smoked Salmon Recipe
smoked salmon, poached eggs, dill hollandaise, fried capers, english muffin
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until they become pale and frothy.
- 2
Heat the Butter
In a small saucepan, melt the butter over low heat until it is melted but not bubbling.
- 3
- 4
Fry the Capers
In a small skillet, heat a little oil over medium heat. Add the capers and fry until they become crispy. Remove and drain on paper towels.
Cooking the Eggs
- 5
Prepare the Water
In a large saucepan, bring the water to a gentle simmer. Add a pinch of salt.
- 6
Poach the Eggs
Crack the eggs into small bowls, then gently slide them into the simmering water one at a time. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Assembly
- 7
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 8
Assemble the Dish
On each toasted muffin half, layer smoked salmon, followed by a poached egg, and a generous drizzle of dill hollandaise sauce. Top with fried capers.
- 9
Serve
Serve immediately, seasoned with additional salt and pepper to taste.