Recipe

Smoked salmon and asparagus with hollandaise sauce

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4, Makes 125 Millilitre
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Ingredients

Smoked salmon and asparagus with hollandaise sauce
  • 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

Smoked salmon and asparagus with hollandaise sauce
  • 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.

Notes

Recipe is best prepared as required.

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