Salmon Benedict
Elevate your brunch game with this luxurious Salmon Benedict recipe, a delectable twist on the classic Eggs Benedict. Featuring perfectly toasted English muffins layered with silky smoked salmon, poached eggs with runny yolks, and a rich, creamy homemade Hollandaise sauce, this dish is an elegant fusion of flavors and textures. Fresh dill or chives provide a burst of herbal freshness, while a touch of lemon juice lends bright balance to the buttery sauce. With detailed instructions for poaching eggs and crafting flawless Hollandaise, this recipe is approachable yet impressive. Ideal for special occasions or indulgent weekends, Salmon Benedict is the ultimate choice for seafood lovers and brunch enthusiasts alike.
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Recipe Information
Ingredients
- 4 pieces English muffins
- 200 grams Smoked salmon
- 4 large Eggs
- 2 tablespoons White vinegar
- 125 grams Unsalted butter
- 3 large Egg yolks
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Chopped fresh dill or chives
- 1 liter Water
Instructions
Split the English muffins in half and toast them in a toaster or under a broiler until golden brown. Set aside.
Fill a large pot with 1 liter of water and bring to a gentle simmer. Add the white vinegar.
To make Hollandaise sauce, melt the unsalted butter in a small pot over low heat. Once melted, let it cool slightly.
In a heatproof bowl, whisk together egg yolks, lemon juice, salt, and a tablespoon of warm water.
Place the bowl over a pot of gently simmering water (bain-marie), ensuring the bowl does not touch the water.
Whisk continuously until the mixture thickens enough to coat the back of a spoon. Gradually drizzle in the melted butter while whisking, until fully combined and creamy. Remove from heat and cover to keep warm.
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water, then slide each egg into the water, one at a time.
Poach the eggs for 3-4 minutes until the whites are firm but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
To assemble, place a slice of smoked salmon on each toasted muffin half, followed by a poached egg.
Generously spoon Hollandaise sauce over the egg and sprinkle with fresh dill or chives and ground black pepper.
Serve immediately and enjoy your Salmon Benedict!
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1620 mg | 540% | |
| Sodium | 4282 mg | 186% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 25.4 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 39.7 mcg | 198% | |
| Calcium | 376 mg | 29% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
