Hot Smoked Salmon and Roasted Tomato Benedict by Tess Ward

Chef and food writer Tess Ward, has produced a range of healthy and flavoursome recipes to complement our new collection Dove Grey, which has a subtlety and depth entirely unique to Burleigh.

Tess’s first recipe combines hot smoked salmon and roasted tomato benedict for a fresh and nutritious take on brunch. Set the table for a relaxed gathering with friends and family or simply treat yourself this weekend and cook this simple and delicious recipe from Tess.

Ingredients:

1 Small fillet hot smoked salmon

12-14 Ripe cherry tomatoes, on the vine

2 Tablespoons sundried tomato paste

4 Eggs, soft poached

2 Large pieces of sourdough

(Serves 2)

Healthy Hollandaise Ingredients:

 250ml Thick plain yogurt

3 Medium egg yolks

2 Tbs smoked rapeseed oil

1/2 Teaspoon salt

3/4 Teaspoon dijon mustard

2 Clove garlic, grated

1 Pinch fresh ground pepper

1/2 Tsp honey

1 Tsp lemon juice

(Serves 4)

Method:

  • Place a bowl over a sauce pan of hot water
  • Beat the yoghurt, oil and egg yolks well
  • Heat over simmering water, stirring frequently, until the sauce has thickened, for approximately 15-20 minutes (the sauce will become thinner after about 10 minutes and then thicken again)
  • Remove from the heat and stir in salt, mustard and pepper. Set aside until ready to use
  • For the tomatoes, preheat the oven to 180 degrees C
  • Place them on a baking tray and put in the oven. Cook for 12-15 minutes approximately. You want them to blister and go soft but retain their shape
  • Toast the two large slices of sourdough with the sundried tomato paste. Place each on a plate and flake over the hot smoked salmon. Top each with two poached eggs and the blistered tomatoes
  • Add a heaped tablespoon of the hollandaise to each egg and finish with black pepper.
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