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about one tablespoon white wine vinegar, plus extra for poaching eggs four black peppercorns about one shallot, finely chopped about one egg yolk one hundredg unsalted butter, melted two teaspoons lemon juice (Recipes by ingridients lemon juice) about one tablespoon finely chopped dillStep about one To make the dill hollandaise, combine the vinegar, peppercorns and shallot in a small saucepan over low heat. Cook for about one-two minutes or until vinegar reduces by half. Remove from heat and strain through a fine sieve. Step two Place the vinegar mixture and egg yolk in a medium heatproof bowl over a saucepan half-filled with simmering water. Use a balloon whisk to whisk while gradually adding the melted butter in a thin, steady stream. Poached Egg And Smoked Salmon On Toasted Turkish Bread Recipe. Continue whisking until thick and creamy. Add the lemon juice (Recipes by ingridients lemon juice) and dill taste and season with salt and pepper. Step three Add extra vinegar to a deep frying pan filled with water and bring to the boil over high heat. Reduce to low and bring to a simmer. Crack an egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Poached Egg And Smoked Salmon On Toasted Turkish Bread Recipe. Gently slide the egg into the water and poach for about one-two minutes for a soft poached egg or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with remaining eggs. Step four Place the Turkish toast on serving plates. Poached Egg And Smoked Salmon On Toasted Turkish Bread Recipe. Top with rocket leaves, salmon slices, poached eggs and a dill sprig. Poached Egg And Smoked Salmon On Toasted Turkish Bread Recipe. Spoon over hollandaise sauce and serve immediately..
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