Oak Smoked Salmon Recipe

In a bowl combine crème fraîche, finely chopped dill, lemon zest, lemon juice, ¼ tsp sea salt and ½ tsp black pepper. Mix until smooth and well combined.

Gently fold the smoked salmon slices into the crème fraîche mixture until evenly coated. Cover and refrigerate for at least 15 minutes to meld flavors (can be prepared up to 2 hours ahead).

Preheat a grill pan or oven broiler. Lightly butter the cut sides of each English muffin with the softened butter.

Toast the muffins, cut side up, under the broiler or on the hot grill pan until golden and crisp at the edges, about 2–4 minutes. Keep warm.

Bring 2 liters of water to a gentle simmer in a wide shallow saucepan (water should be deep enough to cover eggs by at least 5 cm). Add 1 tbsp white vinegar and ½ tsp salt.

Crack each egg into an individual small bowl. Create a gentle whirlpool in the simmering water with a spoon. Working quickly, slide one egg at a time into the center of the whirlpool to encourage the white to wrap around the yolk.

Poach eggs for 3 minutes for runny yolks or 3½–4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, gently blot on kitchen paper and keep warm in a bowl of warm water until ready to serve (or place briefly in very low oven).

Set up a double boiler: simmer a small pot of water and place a heatproof bowl over it (bowl should not touch the water). Add 3 egg yolks, 1 tbsp lemon juice and ½ tsp Dijon mustard to the bowl and whisk constantly until the mixture begins to thicken and become pale (about 2–3 minutes).

Remove the bowl from the heat. Very slowly drizzle the hot melted butter into the yolk mixture while whisking continuously to create an emulsion. Add in small, steady streams so sauce thickens smoothly.

Season with ¼ tsp salt and a pinch (about 1/8 tsp) white pepper or cayenne. Taste and adjust lemon or salt as needed. Keep sauce warm (not hot) until serving; if it cools, rewarm gently over the double boiler while whisking.

Toss the baby rocket with 1 tsp olive oil, a pinch of salt and a grind of black pepper. Set aside.

On each toasted muffin base, place a generous layer of the crème fraîche–coated smoked salmon, distributing evenly among 4 muffins.

Top the salmon on each muffin with a warm poached egg (one per muffin). Spoon 2–3 tablespoons of warm Hollandaise over each poached egg to coat the top.

Scatter halved cherry tomatoes and capers around and on top for brightness. Add a small handful of dressed rocket beside or lightly atop the stack.

Finish each plate with a twist of freshly ground black pepper and an optional squeeze of lemon juice from wedges. Serve immediately so muffins remain crisp and eggs are runny.