2 gluten free muffins or gluten free rolls, halved
a little lactose free butter, for spreading
8 slices smoked salmon
chopped chives, to serve
For the hollandaise sauce
2 tsp lemon juice
2 tsp white wine vinegar
3 egg yolks
125g unsalted lactose free butter, diced
Method
First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy.
Place the bowl over a pan of simmering water and whisk until mixture thickens.
Gradually add the lactose free butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
To poach the eggs, bring a large pan of water to the boil and add the vinegar.
Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one.
Cook each for about 4 mins, then remove with a slotted spoon.
Lightly toast and butter (lactose free) the gluten free muffins, then put a couple of slices of salmon on each half.
Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.
