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Adam Liaw’s salmon and egg roll

Adam Liaw
Adam Liaw

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Salmon and egg roll.
Salmon and egg roll.William Meppem

This is a more elegant alternative to the bacon and egg roll for an occasion that deserves something a little bit fancier.

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Ingredients

  • 3-4 tbsp vegetable oil

  • 4 eggs

  • 4 soft brioche-style rolls, halved

  • 20g butter, melted

  • 2 avocados, sliced

  • 2 cups baby rocket leaves, picked and washed

  • 200g smoked salmon

  • salt and pepper, to season

Cheat’s bearnaise

  • ¾ cup Japanese mayonnaise

  • 20g butter, melted

  • ½ eschalot, finely minced

  • 1 tbsp finely shredded tarragon (or dill)

  • black pepper, to taste

  • 1 tsp white wine vinegar

Method

  1. Step 1

    For the cheat’s bearnaise, combine the ingredients and stir together.

  2. Step 2

    Heat a frying pan over medium heat and add the oil. Fry the eggs (in batches if necessary) until the whites are solid but the yolks are still a little runny.

  3. Step 3

    Heat a grill pan over high heat. Brush the rolls with the melted butter, then toast. Divide the avocado and rocket between the buns, top with the smoked salmon, a fried egg and a generous spoon of the cheat’s bearnaise. Season with salt and pepper and finish by placing the top on the rolls.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaw-s-salmon-and-egg-roll-20240430-p5fnq7.html