Smoked mackerel, poached egg and hollandaise
Start the day in style with this classic dish, using smoked mackerel in place of smoked salmon
Ingredients (Serves 4)
First make the hollandaise. Whisk together the lemon juice, egg yolks and seasoning until smooth. Set the bowl over a pan of boiling water then pour in the melted Pure in a steady stream, a bit at a time, beating with a wooden spoon to make a creamy sauce. Taste and, if necessary, add a little more lemon juice.
Heat the oil in a pan, add the mackerel fillets and cook for 2 minutes on each side until warmed through.
Meanwhile, poach the eggs.
To serve, place a mackerel fillet to the side on a warm plate, put the toasted muffin alongside and top with a poached egg. Drizzle with hollandaise and garnish with a sprig of watercress.
- 2 tbsp extra virgin olive oil
- 4 smoked mackerel fillets, weighing 175g/6oz each
- 4 eggs
- 4 muffins, cut in half and toasted
- Sprigs of fresh watercress
- 1-2 tbsp lemon juice
- 2 egg yolks
- 100g/4oz Pure Organic, Soya or Sunflower spread, gently melted
- Salt and freshly ground white pepper
First make the hollandaise. Whisk together the lemon juice, egg yolks and seasoning until smooth. Set the bowl over a pan of boiling water then pour in the melted Pure in a steady stream, a bit at a time, beating with a wooden spoon to make a creamy sauce. Taste and, if necessary, add a little more lemon juice.
Heat the oil in a pan, add the mackerel fillets and cook for 2 minutes on each side until warmed through.
Meanwhile, poach the eggs.
To serve, place a mackerel fillet to the side on a warm plate, put the toasted muffin alongside and top with a poached egg. Drizzle with hollandaise and garnish with a sprig of watercress.
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