Mother's Day on StarChefs

Poached Eggs with House Smoked Salmon and Sauce Hollandaise
Yield: 4 servings

  • 8 eggs
  • 1 teaspoon white vinegar
  • Water
  • Salt to taste

    Smoked Salmon
  • Two 2-pound salmon filets, cleaned and boned
  • 2 Tablespoons salt
  • 1/4 teaspoon pepper
  • 6 Tablespoons brown sugar
  • Hickory wood, depending on smoker

    Hollandaise Sauce
  • 9 egg yolks
  • Cayenne to taste
  • 1 pound butter
  • 1 Tablespoon lemon juice
  • Tabasco sauce to taste
  • 3 ounces water
  • Salt and black pepper to taste

  • 16 asparagus spears, cleaned
  • 1 bunch chives, chopped
  • 12 chervil sprigs
  • 4 teaspoons salmon caviar

  1. For the Smoked Salmon, place salmon, flesh side up, on plastic wrap. In a bowl, mix brown sugar with salt. Distribute mixture evenly over salmon filets. Bring the flesh sides of the salmon halves together, wrapping well with plastic wrap and store in refrigerator for 3 days. Rotate the package of salmon daily. When salmon is cured, clean away seasoning and place in a smoker, cover the bottom tray with ice in order to cold smoke the salmon. Smoke salmon with hickory wood for about 45 minutes to an hour and set aside to cool. When salmon is cool, slice salmon on a bias very thinly and place on a tray.
  2. For the Hollandaise Sauce, in a bowl combine egg yolks, water, cayenne pepper, salt, black pepper and lemon juice and place over a double boiler. While water is barely simmering whisk egg mixture continuously making sure not to curdle the eggs. In the meantime, melt butter in a bain-marie. When the egg mixture reaches a custard-like stage remove from the heat and add butter, slowly whisking it in until the Hollandaise Sauce thickens.
  3. In a pot of water add salt and vinegar. When water reaches a simmer gently drop whole eggs, poach eggs about 2-3 minutes or until desired doneness, then drain well.
  4. In a separate pot of salted water, cook asparagus until tender and drain well. Place smoked salmon on a plate, top salmon with asparagus, eggs, Hollandaise Sauce and garnish with chives, chervil and caviar.

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