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1
In a saute pan, melt the butter over medium heat and saute the shallots in the butter until soft, about 4 minutes.
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2
Spoon the shallots out of the pan and into a mixing bowl.
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3
Crack the egg into the shallots and whisk in the cream, chipotle puree, herbs, and salt and pepper.
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4
Break up the salmon into large chunks.
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5
Fold the salmon in with the beets and potatoes in a medium size bowl and pour the custard over the top, then toss gently with half of the panko or fresh bread crumbs.
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6
Try not to break up the salmon chunks.
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7
Form the salmon hash into 4 equal-size cakes no thicker than 1 inch, and sprinkle each cake with the remaining bread crumbs.
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8
Let the cakes rest in the fridge for 1 hour to set.
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9
Heat the butter in a deep heavy-bottomed skillet until shimmering and saute the salmon cakes for 4 minutes on each side, until they develop a nice brown crust and are warm inside.
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10
As they are cooked, keep them warm in a 200F oven.
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11
In the top of a double boiler, whisk the egg yolks with the lemon juice and water until the liquid forms pale ribbons; this takes about 5 minutes.
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12
Whisk in the clarified butter until the mixture thickens.
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13
Season with salt and pepper and ground coriander seed and fold in the cilantro leaves.
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14
Use a heavy saucepan, about 10 inches in diameter with sides at least 2 inches deep.
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15
Add water to a depth of 1 inch and bring to a simmer.
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16
Add a small amount of white vinegar to the poaching water for the eggs.
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17
(White vinegar helps the whites to coagulate.)
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18
Stir the water a little bit to create a vortex and crack an egg into the center.
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19
This helps the white stay centered around the yolk.
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20
Repeat for each egg.
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21
(You can also use a commercial poaching dish.)
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22
Poach the eggs to the desired degree of doneness.
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23
To serve, gently place a poached egg on each salmon cake.
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24
Drizzle with hollandaise and serve immediately.
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25
Cut 1 pound of butter into 1-inch pieces and place in a heavy-bottom saucepan over low heat.
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26
Simmer butter very slowly, skimming off any white foam that rises to the top.
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27
After 15 minutes or so, the butter solids will sink to the bottom of the pan.
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28
Remove the pan from the heat and let stand for a few minutes.
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29
Carefully ladle the clarified butter into a clean jar or crock.
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30
The clarified butter will keep, if well covered in the fridge, for up to 4 weeks.
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31
Yield: about 3/4 pound of clarified butter.
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32
*To make the chipotle puree, empty the contents of a small can of chipotles in adobo into a blender and puree until very smooth, making sure all of the seeds are broken down.
