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1
For Sourdough Crumpet:
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2
Mix all the ingredients together - rest for 5 minutes
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3
Place into a piping bag and then warm a heavy bottomed pan on a moderate heat, grease the pan with a little extra Président butter and then butter the ring for the crumpet
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4
Pipe in the mix 1/3 into the ring and then cook until the top has dried and bubble hoes appear. Remove the ring and flip over to get colour on the bubble side
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5
Reserve on the side until required
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6
For Yuzu Hollandaise:
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7
Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering
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8
Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble
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9
Using a balloon whisk, start to beat your eggs, then whisk in your yuzu juice
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10
Keep whisking, and then start adding the melted Président butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated, the Président butter will make it thick and silky smooth, seasonal with salt and pepper and use straight away
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11
For Finishing the dish:
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12
Prepare a pan of water season with salt and white wine vinegar, place onto the stove and bring to a simmer. Swirl the water and poach the eggs. Place into ice cold water and reserve until required
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13
Toast the crumpet and place onto the plate
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14
Slice the avocado and place onto the top of the toasted crumpet, top with the smoked salmon, refresh the poached egg in the simmering water and place on top. Drizzle with the yuzu hollandaise and garnish and serve
