“Michelin-Star Spanish Brunch: Sizzling Patatas Bravas with Smoked Salmon & Garlic Chive Sauce”

Allergens

Fish, Eggs

Ingredients

• 1 lb russet potatoes, peeled and cut into 1
• inch cubes
• 2 cups canola oil
• Salt and pepper, to taste
• 1/2 lb smoked salmon, thinly sliced
• 4 large eggs
• 1 cup chive, chopped
• 1/2 cup garlic, minced
• 1 cup mayonnaise
• 2 tbsp white wine vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper

Instructions

1. a. In a deep saucepan, heat the canola oil to 350°F (175°C). b. Fry the potato cubes until golden brown and crispy. Remove and drain on paper towels. Season with salt and pepper. c. Prepare the garlic chive sauce by combining mayonnaise, white wine vinegar, minced garlic, chopped chives, smoked paprika, and cayenne pepper in a mixing bowl. Stir until well blended. d. Poach the eggs gently in simmering water for 3 4 minutes or until desired egg consistency is reached. e. To plate, place a portion of crispy patatas bravas on a plate, top with smoked salmon slices and a poached egg. Drizzle with garlic chive sauce and garnish with fresh chives.

Chef’s Insight

The contrasting textures and flavors in this dish create a memorable sensory experience, perfect for special occasions or to elevate a weekend brunch.

Notes

This recipe calls for high-quality ingredients to achieve a Michelin-star dining experience at home.