Boil the potatoes in salted water until tender, and then cut them in half when just about ready to serve.
Meanwhile, in another medium pot of salted water, add the salmon, cover and simmer for +-5 minutes. Remove from the pot and place one side. Break into flakes.
Steam the asparagus for no longer than 2 minutes – must still retain the bright green colour and be crisp. Rinse in cold water to prevent them from cooking further (you would do the same for the green beans).
Boil the eggs for +- 5 minutes to make soft boiled eggs. Remove shell and cut into quarters.
For the sauce: Place the yolks and juice in a small saucepan over low heat. Whisk to combine and until the mixture start to thicken (+- 5 minutes).
Whisk in the butter bit by bit, making sure each piece in melted before adding more. Remove from the heat from time to time to prevent overcooking. Should be thick and velvety smooth.
Arrange the fish, potatoes, asparagus and eggs on a bed of baby spinach leaves. Serve the hollandaise on the side or dollop onto the salad.
Season with some salt and pepper.
- Poach frozen pink salmon (it’s quite handy to have in the freezer) or you can poach fresh Norwegian salmon or even use smoked salmon.
- Try this salad with gooey poached eggs.
Reprinted with permission of Bits of Carey. To see more
recipes, click here. Follow @Bitsofcarey.