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PUBLISHED: 7:33 PM on Wednesday, November 14, 2007
Recipe of the WEEK: ALASKA SMOKED SALMON BENEDICT CARIBE
1 package (approximately 1 oz.) Hollandaise sauce mix

1 teaspoon dry Caribbean Jerk Seasoning

1 Tablespoon vinegar

8 large eggs

4 split English muffins or 8 slices sourdough bread,

toasted or grilled

8 oz. Alaska Smoked Salmon, sliced or chunked

2 Tablespoons chopped chives or green onions, for garnish

Directions:

Make Hollandaise sauce according to package directions. Stir in jerk seasoning; cover and keep warm. Fill a large saucepan with about 3 inches of water; bring to a simmer. Pour in vinegar. Carefully break the eggs into the water and cook 2 to 3 minutes, until whites are set but yolk is still soft. Remove eggs and keep warm. Assemble by topping each bread slice with 1 ounce of Alaska Smoked Salmon, an egg and 2 tablespoons sauce. Garnish with green onions.

Variation: Grilled hash brown patties, polenta, crab cakes or bagels may be substituted for English muffins or bread slices.

courtesy of the Alaska Seafood Marketing Institute

www.chezalaska.com

Coming Soon to Chez Alaska Cooking School

Don't forget to call Chez Alaska to schedule your

holiday party ~ And come visit to buy Voelker's-Guinelli pottery, sourdough, or scarves for holiday presents.

Real Food Real Fast ~ November 20th

Come and fix a meal with your child.

Call 789-0459 to register. $25. 6:30 until 8.

Gingerbread Houses ~ November 24

Be sure to sign up early as class

size is limited.See our website for details.

Call 957-0327 or check online for class schedules.


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