{"id":12118,"date":"2024-12-30T11:16:36","date_gmt":"2024-12-30T11:16:36","guid":{"rendered":"https:\/\/jrsabater.com\/smoked-salmon-toast-with-hollandaise-sauce\/"},"modified":"2024-12-30T11:16:36","modified_gmt":"2024-12-30T11:16:36","slug":"smoked-salmon-toast-with-hollandaise-sauce","status":"publish","type":"post","link":"https:\/\/jrsabater.com\/en\/smoked-salmon-toast-with-hollandaise-sauce\/","title":{"rendered":"Smoked salmon toast with Hollandaise sauce"},"content":{"rendered":"<h3>Ingredients<\/h3>\n<ul>\n<li>1 package of smoked salmon loin (100 gr)<\/li>\n<li>1 loaf of rustic or village-type bread<\/li>\n<li>1 head of lettuce<\/li>\n<li>chopped dill<\/li>\n<li>10 ml extra virgin olive oil<\/li>\n<li>Hollandaise Sauce<\/li>\n<\/ul>\n<h3>Hollandaise sauce ingredients<\/h3>\n<ul>\n<li>4 tablespoons cold water<\/li>\n<li>3 tablespoons Reserve Sherry Vinegar<\/li>\n<li>6 g white peppercorns, crushed<\/li>\n<li>4 egg yolks<\/li>\n<li>250 g clarified butter<\/li>\n<li>A few drops of lemon<\/li>\n<li>Salt<\/li>\n<\/ul>\n<h3>Preparation<\/h3>\n<p>To make the hollandaise sauce we will follow the following steps:<\/p>\n<ol>\n<li>Make a 2\/3 reduction of water, vinegar and pepper<\/li>\n<li> Cool the previous reduction, add the egg yolks, mixing everything and cook over low heat for 10 minutes.<\/li>\n<li>Remove from heat, adding butter and salt.<\/li>\n<li>After removing the hollandaise sauce, cut the bread on both sides and spread the toast.<\/li>\n<li>Chop the lettuce and sprinkle on the toast.<\/li>\n<li>Finish by adding dill and a pinch of olive oil.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 package of smoked salmon loin (100 gr) 1 loaf of rustic or village-type bread 1 head of lettuce chopped dill 10 ml extra virgin olive oil Hollandaise Sauce Hollandaise sauce ingredients 4 tablespoons cold water 3 tablespoons Reserve Sherry Vinegar 6 g white peppercorns, crushed 4 egg yolks 250 g clarified butter A&hellip;<\/p>\n","protected":false},"author":3,"featured_media":12119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[168],"tags":[],"class_list":["post-12118","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","category-168","description-off"],"acf":[],"_links":{"self":[{"href":"https:\/\/jrsabater.com\/en\/wp-json\/wp\/v2\/posts\/12118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jrsabater.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jrsabater.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jrsabater.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/jrsabater.com\/en\/wp-json\/wp\/v2\/comments?post=12118"}],"version-history":[{"count":0,"href":"https:\/\/jrsabater.com\/en\/wp-json\/wp\/v2\/posts\/12118\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jrsabater.com\/en\/wp-json\/wp\/v2\/media\/12119"}],"wp:attachment":[{"href":"https:\/\/jrsabater.com\/en\/wp-json\/wp\/v2\/media?parent=12118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jrsabater.com\/en\/wp-json\/wp\/v2\/categories?post=12118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jrsabater.com\/en\/wp-json\/wp\/v2\/tags?post=12118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}