How to Prepare Delicious Smoked Salmon and Poached Eggs with Dill and Caper Sauce

Smoked Salmon and Poached Eggs with Dill and Caper Sauce. Using a slotted spoon, remove eggs from warm water; set the spoon, with the egg inside, briefly on a clean cloth to drain. Serve two crumpet halves to each person, and garnish with snipped dill. Great recipe for Smoked Salmon and Poached Eggs with Dill and Caper Sauce. Protein dishes keep you fuller longer. On your DIET this will work well!

To assemble the sandwich, first layer the English muffin with sliced avocado, top with smoked salmon, follow with poached egg and generous amount of Hollandaise. Garnish top with fresh dill and capers. If Hollandaise sauce has become too thick, thin the sauce with a tablespoon of hot water and whisk. You can have Smoked Salmon and Poached Eggs with Dill and Caper Sauce using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Smoked Salmon and Poached Eggs with Dill and Caper Sauce

1. It's 4 of eggs large.
2. It's 250 g of salmon smoked slices / 9 oz..
3. Prepare 4 tablespoons of crème fraîche (low fat).
4. It's 1 tablespoon of lemon juice.
5. You need 1 tablespoon of capers (drained).
6. Prepare 2 teaspoons of dill.
7. It's ½ teaspoon of black pepper.

To make sauce: In medium bowl, whisk yogurt and canola oil until blended. Whisk in lemon juice, then stir in chopped dill, capers and lemon zest. Place slice or two of salmon on top of each English muffin half. Smoked Salmon Eggs Benedict with Creamy Dill Caper Sauce This dish takes Eggs Benedict to new heights with silky, smoked salmon and a creamy sauce laced with dill and capers.

Smoked Salmon and Poached Eggs with Dill and Caper Sauce instructions

1. Put 25mm / 1 inch depth of boiling water into one or two deep + wide + glass lidded fry pans on a medium to high heat (there must be room for the eggs to cook separately). Add the white wine vinegar. Bring back to the boil and turn down to a gentle simmer..
2. Carefully crack the eggs in the pan, keep note of the order they are put in. Start a timer for 3 minutes as the first egg goes in. Using a fish slice gently check each egg is “floating” and not stuck to the base of the pan. Put the lid on the pan and ensure the water continues to simmer and neither boils up nor cools down..
3. Place 4 pieces of paper kitchen towel on a clean work-surface. As soon as the timer goes lift the eggs out of the water, using the fish slice or a slotted spoon, and place on the paper towel. Be sure to lift them out in the order they went in to ensure they are evenly cooked. Fold the paper towels over to dry the tops of the eggs. Arrange eggs with accompaniments on warm plates and serve..
4. Whilst the eggs are cooking. Arrange the salmon on a plate. Mix the other ingredients in a pan on medium to high heat. Just bring the pan to the boil and then take off the heat..
5. Add the egg to the salmon and pour over the sauce..

Full of decadent flavour and so much healthier than traditional Hollandaise, the sauce made with canola oil is a heavenly alternative. Rinse fish and pat dry with paper towels. My husband requests this dish almost every weekend. The made-from-scratch Hollandaise sauce is ridiculously delicious and worth the time making! Blend in lemon juice, dill and chopped egg.