Ingredients
6 English Muffins
6 Tbsp Smoked Salmon Cream Cheese ( Philly)
1 large ripe B.C. grown Tomato, thinly sliced into 12
1 pkg. of Knorrs or another brand of Hollandaise Sauce (per directions)
Large Sprig of Dill Weed
2 fresh Lemons ( 1 for garnish - sliced in 6 wedges)
12 large slices of B.C. Smoked Sockeye Salmon
1 can crab meat
1/2 cup freshly cooked and peeled shrimp meat
12 spears of asparagus for garnish
1 small jar lumpfish (black) caviar
12 farm fresh eggs ( or 1 dozen from the grocery store)
Preparation
-One dozen eggs can be poached in advance to a hard white/soft yolk stage and placed in a cool water bath in fridge,( I use a segmented poaching pan) then when about to serve placed in a pre-heated 350 degree oven for enough time to heat eggs through, (about 10 minutes).
- Prepare the hollandaise sauce as per the package directions ( I used to make it from scratch but found the packaged mix reliable) and add approx. 1 tablespoon of the fresh dill chopped finely, and finish off the sauce with the juice from one sqeezed lemon, seeds removed.
-T ake the 6 english muffins - 1/2 them and place them on a baking sheet, spread the smoked salmon cream cheese over all 12 evenly, followed by a thin slice of tomato, then a 12th of a can of drained crab meat, followed by a slice of smoked sockeye. Then place the baking sheet in the oven for approx. 5 minutes to heat through only(not cook).
-Steam your 12 spears of asparagus until tender
See Plating instructions
