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Smoked Mackerel, Poached Eggs and Hollandaise
Smoked Mackerel, Poached Eggs and Hollandaise

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With regards to sitting down to supper you should in addition think about lean proteins and fish such as salmon. The fact that salmon is also loaded with Omega-3 is just one of the reasons it is a good choice, but it also contains other essential nutrients you’ll need. Protein is important for your diet, however you do not need to eat huge amounts, as a 3 ounces is all you truly need. So that you can minimize your fat intake you really should cut off any noticeable fat before you cook the meats.

If you decide that your health is important to you, you need to take these tips to heart. Also if you cut out all the processed foods that you shouldn’t be eating anyway, you may find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to smoked mackerel, poached eggs and hollandaise recipe. To cook smoked mackerel, poached eggs and hollandaise you need 10 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to cook Smoked Mackerel, Poached Eggs and Hollandaise:
  1. Get 2 wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it)
  2. Get 4 smoked mackerel fillets
  3. Provide 4 eggs
  4. Provide 1 tsp white distilled malt vinegar
  5. Use Hollandaise sauce
  6. Prepare 2 egg yolks
  7. Get 1 pinch salt and black pepper
  8. You need 2 tsp fresh lemon juice
  9. Provide 1/3 cup butter
  10. Prepare 1 tsp white distilled malt vinegar
Steps to make Smoked Mackerel, Poached Eggs and Hollandaise:
  1. Put the egg yolks in a food processor and add salt and pepper. Whiz for about 10 seconds.
  2. Put lemon juice and vinegar in a jug and microwave for 20 seconds.
  3. Pour it into the food processor while whizzing again.
  4. Melt the butter in the same jug for 40-45 seconds in the microwave
  5. Pour the melted butter slowly into the processor while it whizzes, and whiz until frothy and smooth.
  6. Put a bowl over a saucepan, with about an inch of water in it, onto a medium heat.
  7. Transfer the sauce into the bowl and whisk it until it is thick and thoroughly warmed. Remove from the saucepan and set aside.
  8. Top up the water in the pan until it is almost full and put it on a high heat. Add the vinegar and bring it to the boil.
  9. Break the eggs into ramekins ready to drop into the water.
  10. Put the mackerel fillets on a microwaveable plate, cover them with plastic wrap.
  11. Microwave them for 1 and a half - 2 minutes, then uncover them, turn them over, cover them, and microwave them for another 30 seconds -1 minute
  12. When the water in the pan is boiling, drop in the eggs then bring back up to boiling point and immmediately drop the heat to a simmer and poach the eggs for two minutes
  13. Take the mackerel fillets out of the microwave, remove the skin and place the fillets, broken up if you like, onto the split rolls or rye bread slices.
  14. Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water.
  15. Place the eggs on top of the mackerel, and spoon over spoonfuls of the Hollandaise and serve.

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