Potato Pancake Smoked Salmon Eggs Benedict Recipe

1. Prepare potatoes

Grate the peeled russet potatoes on the large holes of a box grater. Transfer grated potatoes to a clean kitchen towel and squeeze out as much moisture as possible into a bowl. Let any remaining liquid settle for a minute and pour off.

2. Mix batter

In a bowl combine the drained grated potatoes, grated onion, flour, egg, salt and pepper. Mix until evenly combined. The mixture should hold together when pressed; if too wet, add 1 tablespoon more flour.

3. Fry pancakes

Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1/2 tablespoon butter. Spoon about 1/4 cup of potato mixture per pancake into the skillet and flatten to 3 to 4 inches diameter. Cook 3–4 minutes per side, until golden brown and crisp. Work in batches, adding more oil as needed. Transfer finished pancakes to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C).

4. In a small bowl, stir the softened cream cheese with lemon juice, chopped dill (or chives) and black pepper until smooth and spreadable. If too thick, add 1/2 teaspoon warm water to loosen.

5. Separate smoked salmon into 4 portions. Arrange thin slices on a plate. Toss the thinly sliced red onion with a squeeze of lemon to mellow its sharpness if desired. Keep capers and dill sprigs nearby for assembly.

6. Bring a wide, shallow pot of the 2 liters water to a gentle simmer (small bubbles). Add the white vinegar and salt. Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip an egg into the center. Poach 3–3.5 minutes for runny yolks (adjust 30–60 seconds for firmer yolks). Remove eggs with a slotted spoon, drain briefly on paper towels and keep warm on a plate in a low oven or covered bowl.

7. Reduction

In a small saucepan combine the white wine vinegar, dry white wine, chopped shallot and half the chopped tarragon. Bring to a simmer and reduce until about 1 tablespoon of liquid remains. Strain and let cool slightly.

8. Emulsify

Set up a double boiler (heatproof bowl over barely simmering water). Add the egg yolks and the warm strained reduction to the bowl and whisk constantly until the mixture thickens and becomes pale, about 2–3 minutes. Remove from heat.

9. Finish sauce

Very slowly drizzle the warm melted butter into the yolk mixture while whisking continuously to create a smooth, glossy emulsion. If sauce gets too thick, add a teaspoon of warm water. Stir in remaining chopped tarragon, lemon juice, salt and white pepper or a pinch of cayenne. Keep warm (not hot) until serving.

10. If using, spread a thin layer of microgreens or arugula on each plate as a base. Place one warm potato pancake per serving on the plate. Spread about 1 tablespoon of the cream cheese mixture over each pancake.

11. Top the cream cheese with folded slices of smoked salmon (about 1.5 oz per pancake). Scatter a few pickled red onion slices and about 1/2 tablespoon capers over the salmon.

12. Place one poached egg on top of the salmon for each pancake. Spoon 2–3 tablespoons of warm bearnaise sauce over each egg (or more to taste). Garnish with a dill sprig and a lemon wedge on the side.

13. Serve immediately while pancakes are crisp, eggs runny and sauce warm.