Tartare of salmon with poached egg, sherry and hollandaise sauce

For an elegant first course try Alan Coxon's creative salmon recipe, offering a deliciously rich combination of flavours and textures
By Alan Coxon
Tartare of salmon with poached egg, sherry and hollandaise sauce
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus 10 mins marinating
  • Effort: medium

Ingredients

main

  • 250 g salmon, cut into thin strips
  • 60 g frond fennel, finely chopped (a few sprigs reserved for garnish)
  • 1 tsp fish sauce
  • 1 tsp gherkins, finely diced
  • 1 tsp soy sauce
  • 1 tsp capers, finely chopped
  • 1 tsp fresh lime juice
  • 1 tsp brown sugar
  • black pepper
  • 4 eggs
  • 2 tbsp sherry
  • smoked paprika, for dusting

For the Hollandaise sauce:

  • 6 peppercorns, crushed
  • 1 tbsp sherry vinegar
  • 1 tbsp cold water
  • 2 egg yolks
  • 200 g melted butter
  • pinch of cayenne pepper

Tips and Suggestions

Please note that this recipe contains partly cooked eggs. Raw or partly cooked eggs should not be served to the elderly, very young, invalids or pregnant women because of the risk of salmonella.

Method

1. First prepare the salmon tartare. In a large bowl, mix together the salmon, fennel, nam pla, gherkin, soy sauce, capers, lime juice, brown sugar, salt and freshly ground pepper and sherry.

2. Set aside to marinate for 10 minutes.

3. Meanwhile, prepare the Hollandaise sauce. Place the peppercorns and vinegar in a non-reactive pan and cook until reduced.

4. Remove from direct heat, mix in the cold water and allow to cool.

5. Whisk in the egg yolks, mixing well.

6. Return to a gentle heat and whisk continuously until the mixture thickens .

7. Remove from direct heat and cool slightly.

8. Gradually whisk in the melted butter until emulsified. Season with cayenne pepper and keep warm.

9. Poach the eggs in a pan of simmering unsalted water until poached to taste. Remove with a slotted spoon and drain well.

10. To serve, place a portion of the salmon tartare on 4 serving plates. Top with a freshly poached egg, spoon over the Hollandaise, garnish with fennel sprigs and smoked paprika and serve at once.

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