Ingredients
For the hash
- 8 ounces oven-steamed salmon, or an 8-ounce fillet of raw salmon poached in 2 cups court bouillon
- 1 medium-size red beet, roasted until tender, peeled, and cut into 1/2-inch dice
- 1 large russet potato, cooked until tender, peeled, and cut into 1/2-inch dice
- 1/2 cup panko (Japanese bread crumbs), or fresh bread crumbs
- 2-3 tablespoons butter, for sautéing
For the coriander hollandaise
- 2 egg yolks
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 cup clarified butter (see Chef's Trick)
- Salt and pepper to taste
- 1 teaspoon ground coriander seed
- 3 tablespoons minced fresh cilantro
For poached eggs
- White vinegar
- 4 large eggs
Description
Epicurious
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