How to Make Perfect Smoked Mackerel, Poached Eggs and Hollandaise

Smoked Mackerel, Poached Eggs and Hollandaise. Great recipe for Smoked Mackerel, Poached Eggs and Hollandaise. I saw the name of this recipe on an internet search, but it was on Hello! Magazine's website, so I steered well clear.

Put the egg yolks in a food processor and add salt and pepper. Pour it into the food processor while whizzing again. Serve with a poached egg on top of the mackerel and pour over the hollandaise. You can Cook Smoked Mackerel, Poached Eggs and Hollandaise using 10 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Smoked Mackerel, Poached Eggs and Hollandaise

1. Lets Go Prepare 2 of wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it).
2. What You needis 4 of smoked mackerel fillets.
3. What You needis 4 of eggs.
4. It's 1 tsp of white distilled malt vinegar.
5. It's of Hollandaise sauce.
6. What You needis 2 of egg yolks.
7. Lets Go Prepare 1 pinch of salt and black pepper.
8. Lets Go Prepare 2 tsp of fresh lemon juice.
9. Lets Go Prepare 1/3 cup of butter.
10. It's 1 tsp of white distilled malt vinegar.

If necessary, re-hydrate the hollandaise with some warm water. Top the bagels with spinach, mackerel, eggs and hollandaise sauce. Heat enough water to cover the eggs and break one egg into a cup. When the water is at a gentle simmer, carefully pour the egg and allow the white to coagulate around the yolk.

Smoked Mackerel, Poached Eggs and Hollandaise instructions

1. Put the egg yolks in a food processor and add salt and pepper. Whiz for about 10 seconds..
2. Put lemon juice and vinegar in a jug and microwave for 20 seconds..
3. Pour it into the food processor while whizzing again..
4. Melt the butter in the same jug for 40-45 seconds in the microwave.
5. Pour the melted butter slowly into the processor while it whizzes, and whiz until frothy and smooth..
6. Put a bowl over a saucepan, with about an inch of water in it, onto a medium heat..
7. Transfer the sauce into the bowl and whisk it until it is thick and thoroughly warmed. Remove from the saucepan and set aside..
8. Top up the water in the pan until it is almost full and put it on a high heat. Add the vinegar and bring it to the boil..
9. Break the eggs into ramekins ready to drop into the water..
10. Put the mackerel fillets on a microwaveable plate, cover them with plastic wrap..
11. Microwave them for 1 and a half - 2 minutes, then uncover them, turn them over, cover them, and microwave them for another 30 seconds -1 minute.
12. When the water in the pan is boiling, drop in the eggs then bring back up to boiling point and immmediately drop the heat to a simmer and poach the eggs for two minutes.
13. Take the mackerel fillets out of the microwave, remove the skin and place the fillets, broken up if you like, onto the split rolls or rye bread slices..
14. Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water..
15. Place the eggs on top of the mackerel, and spoon over spoonfuls of the Hollandaise and serve..

Our take on a brunch classic, this smoked haddock with poached egg and hollandaise sauce recipe is easy-to-follow and simply delicious. In a large bowl, beat the eggs, milk and seasoning together. Melt the butter in a non-stick pan and add the eggs. Stir in the mackerel and continue to cook until the eggs are creamy and the mackerel has warmed through. To assemble the dish, put a slice of buttered toast on each plate.