Smoked Salmon and Spinach on Rye with Blood Orange Hollandaise

Blood orange hollandaise, or sauce maltaise, gives this open-faced sandwich a bright French-inspired finish.

Whisk Custom Culinary® Hollandaise Sauce Mix into warm water and heat gently until thickened. Briskly whisk in fresh blood orange juice, then add fine strips of orange zest. Layer sautéed spinach and smoked salmon over rye bread and spoon the sauce over the top.

The golden-orange sauce balances rich butter and egg flavors with the fresh, sweet-tart taste of blood orange. Wholesome and elegantly simple, this light meal offers refined flavor with less preparation. As a mother sauce, hollandaise also provides a versatile starting point for further variations.

Made with:

Custom Culinary® Hollandaise Sauce Mix

What You'll Need

Amount	Ingredients
60 g	Spinach
150 g	Smoked salmon
2 slices	Rye bread
A little	Salt
A little	Black pepper
As needed	Olive oil

Blood Orange Hollandaise (Sauce Maltaise):

Amount	Ingredients
50 g	Custom Culinary® Hollandaise Sauce Mix
1	Orange
25 ml	Blood orange juice
As needed	Water

Preparation

1. Heat some olive oil in a skillet. Add the spinach and sauté until just wilted. Season with a pinch of salt and black pepper.

2. Wash the orange and finely shred the zest.

3. For the blood orange hollandaise, whisk 50 g Custom Culinary® Hollandaise Sauce Mix into 190 ml warm water until dissolved.Bring to a boil over low heat. Add 25 ml blood orange juice and whisk briskly until smooth and thickened. Stir in 3 g finely shredded orange zest.

4. Warm the rye bread in a frying pan for 20 seconds.Top with the spinach and smoked salmon, then spoon over the blood orange hollandaise.