Salmon Cakes with Spinach, Poached Egg and Hollandaise

Salmon Cakes with Spinach, Poached Egg and Hollandaise
Salmon Cakes with Spinach, Poached Egg and Hollandaise
Ingredients
  • 4each Array
  • 4each Array
  • 4servings Array
  • 4servings Array
  • a/n paprika
Yield:
Instructions
Prior to Service:
  1. Poach the eggs and hold chilled until service.
  2. Make the Hollandaise sauce and hold in warm water bath (120˚F).
  3. Make the salmon cake and hold warm.
At Service:
  1. Sauté the spinach.
  2. In a pan of simmering water, rewarm each of the poached eggs as they are plated. Blot each egg dry before plating.
  3. Mound about 1 tablespoon of warm sautéed spinach in the center of each of 4 service plates. Top with a warm salmon cake and the another tablespoon of spinach followed by a warm poached egg.
  4. Top each egg with about an ounce of hollandaise sauce and garnish with a pinch of paprika.