Smoked Salmon Hash Brown with Poached Egg and Hollandaise Sauce

A festive brunch featuring crispy salmon hash browns topped with a poached egg and rich homemade hollandaise sauce.

Salmon High Protein Festive Eggs Brunch

Estimated Nutrition

Calories

1054.1

kcal / serving

4216.4 kcal total

Carbs

45.6g

per serving

182.2 g total

Fat

78.9g

per serving

315.4 g total

Protein

44.7g

per serving

178.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

For the hollandaise

tbsp

Wholegrain Mustard

tbsp

White Wine Vinegar

For poaching liquid

Dairy

piece

Egg Yolk

For the sauce

110

Clarified Butter

Warmed

150

Crème Fraîche

Unsalted Butter

For frying

piece

Egg

Free-range

Fruits

piece

Lemon

Juice only

NutsSeeds

piece

Peppercorn

Whole

leaf

Bay Leaf

Dried or fresh

sprig

Tarragon

pinch

Cayenne Pepper

tbsp

Dill

Chopped

pinch

Salt

To taste

Seafood

400

Salmon Fillet

Cooked

150

Smoked Salmon

Torn into pieces

Vegetables

1000

Potato

Cooked and slightly mashed

Method

Blend yolks with the liquid while gradually adding 110g clarified butter in a food processor.

Stir in lemon juice, mustard, and cayenne, then keep the sauce warm and covered.

Mix mashed potato, salmon, smoked salmon, crème fraîche, and dill in a large bowl.

Heat 75g butter in a frying pan until hot.

Pack mixture into a metal ring in the pan and fry for 3 minutes per side.

Bring salted water and vinegar to a simmer and create a whirlpool.

Reduce 50ml vinegar with peppercorns, bay leaf, and tarragon to one tablespoon and strain.

Poach eggs for 3 minutes, drain on a plate, and repeat for all eggs.

Place hash browns on plates and top with poached eggs and hollandaise sauce.