In this post, we’ll feature different recipes using Habanero hot sauce as a key ingredient. This week, let’s start with Salmon Benedict:
(step-by-step instructions, ingredient lists, and serving suggestions are included as below):

Ingredients:

• 1 habanero hot sauce (for that extra kick!)
• 1 ripe avocado
• 1 egg yolk
• 100g of melted butter
• 1 zesty lemon
• 1 portion of premium salmon
• 1 thick slice of sourdough bread (or your choice of bread)
• A handful of aromatic shallots
• A pinch of sea salt and freshly ground pepper
• A dash of paprika powder
• Olive Oil, Sesame seeds

Let’s Cook:

1. Smashed Avocado

• Start by selecting a ripe avocado, ripe enough to yield to gentle pressure. Slice it in half and scoop out the luscious green flesh.
• Blend one half of the avocado with a drizzle of olive oil until it reaches a silky smooth consistency.
• Mix together the blended avocado with the remaining diced avocado, a sprinkle of salt, a crack of pepper, finely chopped shallots, a hint of paprika powder, the zest of the lemon, and a generous squeeze of its juice.
• Wrap this concoction with care using cling film and let it chill in the embrace of your fridge.

2. Hollandaise Sauce:

• Bring a small pot of water to a gentle simmer on your stovetop.
• In a heatproof bowl, whisk together the egg yolk, a splash of Habanero hot sotz, a zing of lemon zest, and a dash of lemon juice.
• Set the bowl over the simmering water and whisk vigorously until the mixture thickens into a velvety sauce.
• Take it off the heat and slowly drizzle in the melted butter, whisking continuously until you have a creamy texture. Season with a sprinkle of salt and pepper to your liking.

3. Poached Eggs:

• Bring a pot of water to a gentle boil.
• Crack each egg into a separate small bowl.
• Use a spoon to create a whirlpool in the boiling water and gently slide each egg into the center of the whirlpool. Let them poach for about 2 minutes until the whites are set but the yolks remain gloriously runny.
• Gently retrieve the poached eggs with a slotted spoon and let them rest on a paper towel to drain.

4. Seared Salmon Fillet:

• Season the salmon fillet with a sprinkle of salt and pepper.
• Heat a skillet over medium-high heat and add a drizzle of olive oil.
• Sear the salmon for about 20-30 seconds on each side until it develops a gorgeous golden crust.
• Once seared to perfection, transfer the salmon to a bowl of ice water to halt the cooking process.

5. Let’s Serve:

• Pat the chilled salmon dry and slice it into delicate portions.
• Toast the slice of sourdough bread until it’s beautifully golden and crisp.
• Then spread a generous dollop of the avocado butter onto the toasted sourdough bread, followed by the succulent slices of salmon, the perfectly poached eggs, and a lavish drizzle of that heavenly Hollandaise sauce.
• Garnish with fresh herbs, a sprinkle of sesame seeds (optional), and a dusting of paprika powder to add that final touch of magic.

Serve your Salmon Benedict and savor every delightful bites of this homemade signature!

You can watch full recipe from our follow along video: https://fb.watch/rWCZQIoLFr/