Smoked Salmon Recipe
english muffin, sliced tomato, smashed avocado, hollandaise, served with breakfast potato
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Ingredients
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English Muffin Base
Smashed Avocado
Hollandaise Sauce
Breakfast Potato
Method
Preparing the English Muffin Base
- 1
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Prepare the Tomato
Wash and slice the medium tomato into thin slices.
- 3
Layer the Smoked Salmon
Place 2 ounces of smoked salmon on each toasted English muffin half.
Making the Smashed Avocado
- 4
- 5
Add Lemon and Season
Add 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper to the mashed avocado. Mix well.
- 6
Spread on Muffins
Spread the smashed avocado evenly over the smoked salmon on each muffin half.
Making the Hollandaise Sauce
- 7
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Remove from heat and let cool slightly.
- 8
Whisk Egg Yolks
In a separate bowl, whisk 3 egg yolks and 1 tablespoon of lemon juice until thick and pale.
- 9
Combine and Whisk
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thickened. Season with salt and cayenne pepper.
- 10
Drizzle Hollandaise
Drizzle the hollandaise sauce over the avocado and salmon on each muffin half.
Cooking the Breakfast Potatoes
- 11
Prepare the Potatoes
Wash and dice the red potatoes into small cubes.
- 12
- 13
Cook the Potatoes
Spread the seasoned potatoes on a baking sheet and roast in a preheated oven at 425°F (220°C) for about 25 minutes or until golden and crispy, stirring halfway through.