Spam Salad With Hollandaise Sauce. Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli. I followed it to the letter resulting in perfectly moist and tender fish and deliciously creamy hollandaise sauce with a hint of lemon.
To make the Hollandaise sauce, fill the bottom of double-boiler part-way with water; make sure water does not touch top pan. Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl. Conquer classic Hollandaise sauce with this recipe. You can have Spam Salad With Hollandaise Sauce using 6 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Spam Salad With Hollandaise Sauce
- It's 1 can of BBQ FLAVOUR SPAM /LUNCHEON MEAT.
- You need 12 small of Cherry sweet tomato.
- You need of DRESSING OPTION.
- You need 4 tbsp of hollandaise sauce.
- It's of GARNISH.
- Prepare 1 tbsp of fresh dill.
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture. The hollandaise sauce adds a rich, buttery touch to this dish, turning the simple piece of fish into a decadent meal. In a small saucepan over low heat, melt the butter without letting it brown. Combine the egg yolks, salt, and lemon juice in a blender and blend on high. spam collage sheet.
Spam Salad With Hollandaise Sauce step by step
- Cut spam into bite size cube then baked at 200 C for 20 to 25 minute till lightly crispy and cooked.
- To Serve Plate thd baked spam with cherry tomato then top hollandaise sauce and fresh dill.
Can you believe that these images were once used to SELL a product? Spam is scary enough as it is, but that sandwich spread made with spam and chopped pickles makes my tummy turn. Hollandaise sauce is a classic creamy sauce that's perfect for breakfast or brunch! This recipe is easy and no-fail. Wash the spinach and place in a salad spinner to remove any excess water or pat dry with a paper towel.