My delicious Easter breakfast!
It's around $15 dollars for a Salmon Benny. That's what it costs around here. And it's pricey. Usually serve with lox it's not as tasty as smoke salmon. And that's where the flavour is ...in the smoke salmon.
I know my salmon. Raised in northern Quebec I was spoiled by my fisherman brother, Len. He made his own smoke salmon. And it's the best so far that I've tasted.
The craving started a little awhile ago. My first attempt was last Christmas where I failed. I overcooked the Hollandeise sauce wasting half a cup of butter and three egg yolks. It wasn't a huge waste but I had to start from scratch. I tried again and I got it right. Here's my secret. I made the sauce in a blender. Sacrilege? A chef would condemn me!
My Hollandaise Sauce (à la blender)
3 egg yolks
2 t fresh lemon juice
1/2 t salt
1/2 C butter
I use a Kitchen Aid Blender
Heat the butter until just bubbling. Blend the eggs yolks. Carefully pour in slowly the butter (making sure in a steady stream). In 30 secs you will have a wonderful hollandaise sauce.
I discovered a tasty smoke salmon that's from Port Hardy on Vancouver Island. It's not like my brother's salmon but it has a great smoke flavour and excellent flakiness. Use whatever is available in your area. I serve with day old nice roasted potatoes. The flavour has time to come together and it's already to heat up and serve. Cuts down on preparation time. It's by far my favorite breakfast and I add a cup or two of strong coffee to make it perfect!