Ras-el-Hanout Halloumi Wraps
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2 English muffins, or bread of your choice
For the salmon:
1 salmon fillet
2 tsp Chermoula Spice Blend
Dash of olive oil
For the Hollandaise sauce:
8 tbsp or 113g unsalted butter, melted
4 large egg yolks
1 tbsp lemon juice
½ tsp salt
Pinch of chilli powder
For the poached eggs:
2 tbsp vinegar
Add a dash of olive oil into a pan and heat on a medium flame.
Add the salmon and cook for 3-4 minutes on each side.
When the salmon is cooked through, break it up using a spoon until it’s broken down into flakes.
Add the Chermoula Spice Blend and mix well, making sure the salmon is well coated. Turn the flame off and set aside.
In a blender, add the egg yolks and lemon juice and blend on the highest setting for 10 seconds.
Without turning the blender off, slowly pour in the melted butter.
Add the salt and chilli powder, blend for a further 5 seconds and set aside.
Bring a pot of water to the boil, and then lower the flame to a simmer.
Add the vinegar.
Crack an egg into a fine mesh sieve, making sure that the runny whites are drained out into a bowl.
Using the handle of a long spoon, mix the water until it creates a whirlpool. Gently place the egg into the centre while the water is still mixing.
Cook for around 2 minutes, and remove using a slotted spoon. Repeat the same process for the next egg.
Place the salmon and egg onto a slice of bread and pour a generous helping of Hollandaise sauce over it.