Smoked Salmon and Spinach on Rye with Blood Orange Hollandaise

On this open sandwich, a French orange sauce derived from the hollandaise sauce delivers a distinctive flavor.

The French orange sauce is the key. Whisk Custom Culinary® Hollandaise Sauce with warm water, thicken over low heat, then beat in fresh blood orange juice and finish with orange peel shreds.

Layer the rye bread first, then the stir-fried spinach and the smoked salmon, and drizzle with the French orange sauce. The dish shows inviting gold and orange tones. The egg flavor of butter and the sweet-tart blood orange are in balance, making the dish bright, fresh and wholesome.

Without the complex processes, you can use it to prepare a light meal featuring both simplicity and refinement with ease. As a mother sauce, the hollandaise can be used to create a variety of other sauces.

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.