Smoked Salmon with Whipped Feta, Poached Eggs & Yuzu Hollandaise

SERVES 1

Ingredients

WHIPPED FETA

• 150ml Mainland Feta Cheese

• 200g De Winkle Natural Yoghurt

• 50g chopped chives

YUZU HOLLANDAISE

• 6 eggs yolks

• 60ml Barker’s Professional Yuzu Citrus Dressing

• 1 lemon, zest and juice

• 1 tsp wholegrain mustard

• 500g Mainland Butter, clarified and warm

Method

WHIPPED FETA

1. Whip the feta, yoghurt and chives in a mixer until smooth

YUZU HOLLANDAISE

1. In a food processor, add all ingredients except the butter

2. Slowly pour in the warm butter until all the butter is gone and the sauce has thickened. Season to taste.

ASSEMBLY

• 120g cured smoked salmon

• Pickled cucumber, fennel, radish and shallots

• 1 slice sourdough, chargrilled

• 2 poached eggs

• Whipped feta

• Yuzu hollandaise

This Recipe Uses