Smoked mackerel with poached egg and hollandaise sauce

Ingredients

115 g (4 oz) Pure spread
1 tbsp lemon juice
2 egg yolks plus 4 whole eggs
4 smoked mackerel fillets
1 tbsp chopped parsley
4 bagels, cut in half

Melt Pure spread in a pan. Whisk lemon juice with egg yolks in a heatproof bowl and season with salt and pepper. Place bowl over a pan of boiling water and add melted Pure spread gradually, beating with a wooden spoon until sauce becomes creamy.

Pan fry mackerel in 2 tbsp olive oil until warmed through. Meanwhile, poach eggs in hot water for 3 minutes. Toast bagels and top with poached eggs, sauce and parsley. Serve with fish.

Back to Recipes archive

D C Thomson & Co Ltd.    Sunday Post    post plus