Salmon sandwich with poached egg and hollaindaise

Approach

1. 1

   Make salmon tartare: Cut the salmon into small pieces and add salt, chives, red onion, and olive oil. Set aside.
2. 2

   Poach the eggs: Bring water to a boil and add 2 tsp vinegar per liter of water. Crack the eggs into a bowl on the side and add 1 tsp vinegar to the eggs. Once the water is boiling, reduce the heat so it is barely simmering. Create a gentle whirlpool by stirring the water in a circular motion, then carefully slide the eggs into the water and let them spin with the current. Make sure the water stays in constant motion, but not too fast. Check the eggs after a few minutes. The yolk should be completely runny, while the egg white should be fully set.
3. 3

   Make the hollandaise: Fry the shallots over medium heat until golden, then add white wine vinegar and reduce it by half. Strain off the shallots. This is called a reduction and forms the base of the hollandaise sauce.

   Add the egg yolks to the reduction and whisk over gentle heat until it forms a thick mixture. Then start slowly incorporating melted butter in a thin stream, adding only a little at a time. It is important to maintain a constant temperature of around 50–60°C throughout.

   Once all the butter has been incorporated, season the sauce with lemon juice and salt.

    

4. 4

   To serve: Place a slice of good bread on a plate and add butter if desired. Add the salad and chopped avocado. Place the tartare on top, shaping it into a ring if preferred. Then place the poached egg over the salmon and finish with hollandaise sauce. Optionally, sprinkle with chives. Enjoy!