I tried this recipe as a more healthful way to make one of my favorite breakfast dishes (and to also use some leftover smoked salmon I had). I loved the idea of using yogurt in place of butter for the hollandaise sauce, and I didn't miss the extra fat at all! Overall, a great recipe, but I think I'll stick to whole wheat english muffins instead of rye. Also, don't forget to put a teaspoon or two of white vinegar into your poaching water. It will help keep the egg whites intact while cooking. Make sure the water is at a gentle boil rather than an all-out rolling one.

Reviewed On: Aug. 12, 2008

If you're a huge fan of salmon, avoid this recipe. I tried this recipe thinking it would be a new and different variation on my favorite fish - boy, was it! Wayyyy too sweet, and like another reviewer said, the sauce completely masked the distinctive flavor of the fish. Now I know that sugar and salmon were not meant to be. Not to completely trample over Yvonne's submission, I DO think this might be good for someone who hates fish or to maybe convince finicky-pallated young children to eat fish. I'd say it's a recipe for fish-eaters on training wheels.

Reviewed On: Jan. 25, 2005

LOVED THIS! I've been dying to try this recipe (which brought a few snickers from the snotty Tex-Mex fans in attendance), and the beer batter made them irresistable. 100% hit!!! However, I had a TON of the sauce leftover. It's pretty potent, so wasn't sure what to use the remaining portion on. The next time I made this, I tried it unbattered like one other reviewer suggested and halved the sauce. Great as well! Can't wait to bring this around again once margarita season is back! Thanks Tanya!

Reviewed On: Jan. 25, 2005