No. of portions 10 Ingredients 1kg Salmon, skinned and pin boned 250ml Knorr Garde D'or Hollandaise Sauce 150ml Cream, double semi whipped 55g (3 yolks) Egg, yolks 1kg Spinach, baby leaf 250g Brown Shrimps
Advance Preparation Pre-heat Grill to maximum. Method 1. Prepare the salmon by slicing as thin as possible lengthways. 2. Combine the Knorr Garde D'or Hollandaise with the semi whipped cream and egg yolks. 3. Wilt the spinach and then drain and dry in a kitchen towel. 4. Assemble the dish by placing the dry spinach over the base of the plate in a thin film. Top with the sliced salmon and then the brown shrimp, finally spoon over the hollandaise glaze and place under the grill until lightly golden. 5. Serve. Service Hint Smoked haddock or smoked salmon could be used instead of the salmon. Recipe from Knorr Summer Menu Masterclass with Neil Thornley