For Hollandaise sauce inspiration see Anna Hansen's Tea-smoked Alaska salmon, poached eggs, spinach with yuzu Hollandaise, Marcus Wareing's Crab Benedict and Geoffrey Smeddle's Feuilleté of poached quail's egg with Hollandaise sauce. Salmon and asparagus are also natural partners for this velvety sauce – see Graham Campbell’s Steamed salmon fillet with asparagus spears and red onion Hollandaise for the perfect combination of flavours.
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