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.