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Smoked Salmon Breakfast Sliders

with ancho chili hollandaise

Cook Time 20 Minutes

Makes: 12 sliders, 4 to 6 servings

For the ancho hollandaise

  • 6 large egg yolks
  • 2 teaspoons fresh lemon juice
  • 1 cup salted butter, melted and cooled
  • 1 tablespoon adobo sauce from 1 can of chipotle in adobo
  • 1 teaspoon ancho chile powder
  • Kosher salt, for seasoning

For the sliders

  • 2 tablespoons olive oil
  • 12 quail eggs
  • 24 ounces cold smoked salmon
  • 12 Hawaiian rolls
  • 2 cups watercress

Make the hollandaise by whisking together the egg yolks and lemon juice. Stream in the melted butter, whisking continuously until the hollandaise is thickened. Add the adobo sauce and chile powder and season with kosher salt. Set aside. 

 

In a nonstick skillet, heat the olive over medium heat. Carefully crack in the quail eggs one at a time. Season with kosher salt and cook until crispy, about 3 minutes. 

 

Toast the Hawaiian rolls and build the sandwiches. Each roll gets a pinch of watercress, a few slices of salmon, a quail egg, some hollandaise, and fresh chives.  Serve with our Aviation Gin Sunrise

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Smoked Salmon Breakfast Sliders with ancho chili hollandaise

Author Mark & Fey
Course Appetizer, Breakfast, Tailgate
Keyword Aviation American Gin, Seafood, sliders, smoked salmon
Cook Time 20 minutes

Ingredients

For the ancho hollandaise

  • 6 large egg yolks
  • 2 teaspoons fresh lemon juice
  • 1 cup salted butter melted and cooled
  • 1 tablespoon adobo sauce from 1 can of chipotle in adobo
  • 1 teaspoon ancho chile powder
  • Kosher salt for seasoning

For the sliders

  • 2 tablespoons olive oil
  • 12 quail eggs
  • 24 ounces cold smoked salmon
  • 12 Hawaiian rolls
  • 2 cups watercress

Instructions

  • Make the hollandaise by whisking together the egg yolks and lemon juice. Stream in the melted butter, whisking continuously until the hollandaise is thickened. Add the adobo sauce and chile powder and season with kosher salt. Set aside. 
  • In a nonstick skillet, heat the olive over medium heat. Carefully crack in the quail eggs one at a time. Season with kosher salt and cook until crispy, about 3 minutes. 
  • Toast the Hawaiian rolls and build the sandwiches. Each roll gets a pinch of watercress, a few slices of salmon, a quail egg, some hollandaise, and fresh chives.  Serve with our Aviation Gin Sunrise.