This twist on a classic eggs benedict has a light sweetness that’s complemented by a velvety, rich, herby Hollandaise sauce. The Rowse honey works wonderfully with seafood cookery and glazing this wild salmon brings out all its inherent delicate flavour.
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For the Hollandaise sauce
Whisk egg yolks in a food processor with mustard and garlic until smooth.
Then gradually pour in hot melted butter a little at a time, whilst whisking or continuing to mix in a food processor.
Season with salt and stir in the lemon juice.
Finish with freshly chopped herbs and keep warm to one side, whilst you cook your salmon.
For the dish
Melt some butter in a non-stick frying pan and place your salmon into it skin-side down as soon as it is bubbling and golden. Cook for 4-5 mins until the skin is crispy and then turn over for a further 3-4 mins
Make your honey glaze for the fish with Rowse Light & Mild and some spiced rum. Reduce in a small pan on a high heat for 2-3 mins and then start brushing onto the salmon as it cooks. Do this little and often and it will glaze the fish with a sweet silky layer and keep it moist whilst cooking. The honey adds a lovely sweet flavour to the pan fried salmon fillet. Finish the glazed fish with a good pinch of sea salt flakes.
Poach a couple of eggs in boiling water with a spoonful of vinegar for 2-3 mins until cooked but ideally still with a runny yolk.
Roughly chop your kale or chard and wilt in a saucepan with an inch of boiling water for 1-2 mins. Then drain and season with salt and pepper.
Build your brunch by toasting your muffins, adding a bunch of wilted greens and the honey glazed salmon fillet. Then a poached egg and generous drizzle of herby hollandaise sauce.