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Asian Master Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Sour Dough Croute, Scrambled Egg and Smoked Salmon, Lobster Hollandaise
PREP TIME: 20 mins
COOKING TIME: 10 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
10 slices of sour dough loaf
50g butter
1200g whole beaten egg
Sea salt and ground pepper
800g sliced smoked salmon, cut into strips
5g parsley, finely chopped
20g crème fraiche
25g Essential Cuisine Lobster Glace
500ml Essential Cuisine Hollandaise Sauce
20 parsley leaves
Method...
- Heat a griddle pan on a high heat. Mark the sour dough slices in batches, with a criss cross pattern on both sides. Remove and keep warm.
- Heat the butter in a suitable pan, stir in the egg and season to your taste.
- Cook gently to create soft curds of egg. Remove from the heat and stir in the chopped parsley and crème fraiche.
- Place the griddled sour dough onto warm plates, place a strip of salmon on top and spoon equal quantities of the egg mix onto each. Garnish the top with the remaining salmon.
- Whisk the Lobster Glace into the Hollandaise Sauce and serve apart.
- Place the parsley on top to garnish and serve.
