Smoked salmon with sourdough bread and Hollandaise sauce is a very appealing European-style dish.
Hollandaise sauce is made from egg yolks, butter, and lemon juice, with a smooth texture and a signature golden-yellow color.
When served with smoked salmon and crispy toasted bread, the flavors become rich yet balanced and refined.
This dish is often enjoyed for breakfast or brunch.
Especially when combined with poached eggs, the runny yolk blends with the Hollandaise sauce and smoked salmon to create an incredibly delicious dish.
Ingredients
- Hollandaise sauce
- Egg yolks: 4
- Lemon juice: 1 tbsp
- Water: 1 tbsp
- Salt: ½ tsp
- Brown sugar: ½ tsp
- Unsalted butter: 150 g
- Ground black pepper: 1/3 tsp
- Yellow mustard: ½ tsp (optional)
- Tabasco: a few drops (optional)
How to Make Hollandaise Sauce
Quick Method
Melt the butter and remove the foam and milk solids.
Add the egg yolks, lemon juice, water, salt, sugar, and mustard into a blender.
Blend for about 30–45 seconds until the mixture becomes fluffy.
Slowly pour in the hot butter and continue blending until the sauce is smooth and glossy.
Poached Eggs
Bring 1 liter of water to a boil and add 1 tbsp vinegar.
Stir the water to create a whirlpool.
Add the eggs and poach for 2–3 minutes.
Remove and drain.
Presentation
- Toast the sourdough bread until crispy
- Add thinly sliced onions
- Arrange the smoked salmon
- Place the poached egg on top
- Drizzle with Hollandaise sauce
- Sprinkle with a little pepper
When eating, gently cut into the egg so the yolk flows out and blends with the salmon, bread, and sauce.