Eggs Benedict Irish Style with Hederman’s Beech Smoked Salmon– Frank Hederman
Frank’s Beech Smoked Salmon is without a doubt the best smoked salmon I have ever tasted. An ingredient as special as this needs to be treated with respect. In truth, it needs a dish built around...
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Cooking tools:
- Oven
- Baking dish
- Stove
- Saucepan
- Microwave
- Mixing bowl
- Wooden spoon
- Potato masher
- Measuring cup
- Measuring spoon
- Based non-stick pan
- Spatula
- Cookie cutter
- Rolling pin
- Chef's knife
- Cutting board
- Whisk
- Double boiler
- Kettle
- Slotted spoon
- Plate
- Serving platter
- Ice cube tray
- Fork
- Ladle
- Colander
- Kitchen towel
Ingredients
- Thickly cut slices of Hederman’s Beechwood Smoked Salmon – allow 80g pp – 320g
- 600g warm mashed potato
- 200g plain flour
- 60g melted butter (of which 20g smoked butter)
- 4 chopped spring onions
- 1 tsp salt
- A good grind of black pepper
- 125g butter
- 2 egg yolks
- ½ tsp white wine vinegar
- Squeeze of lemon juice
- A pinch of Hederman’s smoked paprika/cayenne pepper
- Salt to taste.
- 1–2 poached eggs, per person
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