Guest chefs

Honey glazed salmon benedict

  • 10 mins to prep
  • 15 mins to cook
  • Serves 2
This recipe uses:Light & Mild HoneyWhere to buy

About

This twist on a classic eggs benedict has a light sweetness that’s complemented by a velvety, rich, herby Hollandaise sauce. The Rowse honey works wonderfully with seafood cookery and glazing this wild salmon brings out all its inherent delicate flavour.


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Ingredients

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For the Hollandaise sauce

  1. 1

    Whisk egg yolks in a food processor with mustard and garlic until smooth.

  2. 2

    Then gradually pour in hot melted butter a little at a time, whilst whisking or continuing to mix in a food processor.

  3. 3

    Season with salt and stir in the lemon juice.

  4. 4

    Finish with freshly chopped herbs and keep warm to one side, whilst you cook your salmon.

For the dish

  1. 1

    Melt some butter in a non-stick frying pan and place your salmon into it skin-side down as soon as it is bubbling and golden. Cook for 4-5 mins until the skin is crispy and then turn over for a further 3-4 mins

  2. 2

    Make your honey glaze for the fish with Rowse Light & Mild and some spiced rum. Reduce in a small pan on a high heat for 2-3 mins and then start brushing onto the salmon as it cooks. Do this little and often and it will glaze the fish with a sweet silky layer and keep it moist whilst cooking. The honey adds a lovely sweet flavour to the pan fried salmon fillet. Finish the glazed fish with a good pinch of sea salt flakes.

  3. 3

    Poach a couple of eggs in boiling water with a spoonful of vinegar for 2-3 mins until cooked but ideally still with a runny yolk.

  4. 4

    Roughly chop your kale or chard and wilt in a saucepan with an inch of boiling water for 1-2 mins. Then drain and season with salt and pepper.

  5. 5

    Build your brunch by toasting your muffins, adding a bunch of wilted greens and the honey glazed salmon fillet. Then a poached egg and generous drizzle of herby hollandaise sauce.

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