Name: Smoked salmon and asparagus with hollandaise sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 egg yolks; 185 gram butter; 1 1/2 tablespoon white wine vinegar; 2 teaspoon lemon juice; 1 bunch asparagus; 100 gram smoked salmon slices

Smoked salmon and asparagus with hollandaise sauce

Serves 4

Makes 125 Millilitre

Prep

15M

Cook

15M

Total

30M

Ingredients

3 egg yolks

185 gram butter

1 1/2 tablespoon white wine vinegar

2 teaspoon lemon juice

1 bunch asparagus

100 gram smoked salmon slices

Method

1.Melt butter in a small saucepan over a medium heat. Meanwhile, combine vinegar and egg yolks in a blender or food processor and process until combined.

2.With motor running, add the hot melted butter to egg yolk mixture in a fine, steady stream, leaving behind the milky residue, to form a smooth, thick sauce.

3.Add the lemon juice, then process until combined. Remove sauce from blender, season with salt and pepper, cover and set aside.

4.Trim ends from asparagus; steam or microwave until just tender, drain. Divide asparagus and smoked salmon between 4 serving plates, top each with a dollop of warm hollandaise sauce and season with freshly ground pepper.

Recipe is best prepared as required.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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