Skip to content

Wharf Sales have changed, view details here:

We will be closed 28th-30th June for the Matariki long weekend. Last dispatch date for orders prior is Wednesday 26th June

Hot Smoked Akaroa Salmon Hollandaise

Hot Smoked Akaroa Salmon Hollandaise

Image from Addington Coffee Co-op


This is a hybrid of two classic recipes, Eggs Benedict & Eggs Florentine

To serve four
400 gm Hot Smoked Akaroa salmon
4 English Muffins
4 very fresh high-quality eggs – we like Lamond Poultry 
Hollandaise Sauce
2 egg yolks
100 gms unsalted butter
5 mls white wine vinegar
10 mls, (2 teaspoons) juice of 1/2 lemon
10 mls (2teaspoons) water
1 bunch spinach
pinch freshly grated nutmeg
4 Vine ripened tomatoes
Sprigs of fresh chervil

Melt the butter heating to just under boiling.

Whisk together in a stainless-steel bowl the vinegar, water, lemon juice and egg yolks, Place over a saucepan of water that has been bought to the boil and taken off the heat. Whisk continually until thickened cream consistency, slowly add butter continuing to whisk to produce a light creamy Hollandaise sauce. Season with a little salt and white pepper. Keep in a warm place.

To serve

Poach 4 eggs. To keep the eggs nice and compact bring a deep saucepan of water to a rolling boil, that is barely simmering, add a teaspoon of vinegar, break the eggs into a cup, and tip each one by one into the barely simmering water.

Wash the spinach, remove any large stalks, put a teaspoon of butter or a little olive oil into a pan, and cook as you would a stir fry, season with a little nutmeg.

Toast the English muffins, grill the tomatoes and the salmon cut into 4 pieces.

Place the muffins onto 4 plates, arrange on the spinach, salmon, tomatoes and eggs, spoon over the sauce and garnish with roughly chopped chervil.

Back to all