Benedict with Salmon and Mango Hollandaise

Yesterday, my friend Linar told me about his new breakfast (he made toast with salmon, mango, and poached eggs) and how well this combination worked, so I decided to make my own variation. Mango is very abundant in Portugal, it's delicious, aromatic, and cheap. I remembered how we came up with a mango mayo in a cafe in Nizhny Novgorod and wanted to incorporate mango into the sauce.
To start, we make the salmon (for example, by this recipe, this time I just used orange zest), 12 hours in the refrigerator, can be longer.
For one serving, you will need:
— half a ciabatta
— 70g of salmon
— 10g of mustard
— 5g of red onion
— 3g of cilantro
— 1 poached egg
— olive oil with laoganma (crispy chili oil)
We toast the ciabatta until it's crispy, in the oven or in a dry skillet. We spread mustard on it, put salmon on top, then finely chopped red onion and cilantro.
For the mango hollandaise:
— 20g of mango puree (blend fresh mango in a blender, can be passed through a sieve for smoothness)
— 1 egg yolk
— juice of a lime wedge
— a pinch of salt
We put the mango and egg yolk in a water bath (I put the bowl directly on the saucepan with water for poaching) and constantly stir with a whisk until the sauce becomes thick and silky. At the end, we add salt and lime.
We put the poached egg on the toast and generously pour the sauce over it, then add the laoganma oil.
This is the summer version!
Macros 500 / 29 / 22 / 43