Smoked Salmon Benedict Recipe

Prepare potatoes

Grate the peeled russet potatoes and the onion using the large holes of a box grater. Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze over a bowl to remove as much liquid as possible. Let the liquid sit for a minute so any starch settles, then pour off the water and reserve the starch if desired.

Mix batter

In a bowl combine the squeezed grated potatoes, grated onion, egg, flour, salt, and pepper. Mix until evenly combined. If the mixture seems very loose, add up to 1 more tablespoon flour.

Pan-fry pancakes

Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Spoon about 2 tablespoons of the mixture per pancake into the pan, flattening into 3- to 3.5-inch rounds. Cook 3–4 minutes per side until golden and crisp. Add butter during the last minute for extra flavor if using. Transfer cooked pancakes to a baking sheet in a 200°F (95°C) oven to keep warm while finishing other components.

Toss diced potatoes with olive oil, salt, pepper, and smoked paprika. Heat a medium skillet over medium heat and add the potatoes in a single layer. Cook, stirring occasionally, 12–15 minutes until potatoes are tender and edges are golden and crisp. Adjust heat as needed to avoid burning. Stir in chopped parsley and keep warm.

Set up double boiler

Fill a small saucepan with about 1 inch of water and bring to a gentle simmer. Use a heatproof bowl (stainless steel or glass) that fits over the saucepan without touching the water.

Whisk yolks

Whisk the egg yolks and lemon juice together in the bowl until combined and slightly thickened.

Cook over gentle heat

Place the bowl over the simmering water and whisk continuously. Don’t let the bowl get too hot; the steam should gently warm the yolks. As you whisk, the yolks will thicken slightly (2–4 minutes).

Incorporate butter

Remove the bowl from heat briefly. Very slowly drizzle in the warm melted butter while whisking constantly to create an emulsion. If the sauce becomes too thick, whisk in a teaspoon or two of warm water or a little extra lemon juice until desired consistency. Season with salt and a pinch of cayenne. Keep warm (not hot) until serving.

Bring 6 cups of water to a gentle simmer in a shallow wide saucepan. Add the teaspoon of white vinegar. Using a spoon create a gentle whirlpool in the water, crack one egg into a small ramekin, and gently slip it into the center of the whirlpool. Poach eggs 3–3.5 minutes for set whites and runny yolks. Remove with a slotted spoon and drain briefly on paper towels. Repeat with remaining eggs. Keep poached eggs warm in a bowl of warm water until ready to assemble, changing the water once if needed.

For each serving place 1–2 warm potato pancakes on the plate (depending on size). Top each pancake with 1–1.5 oz smoked salmon folded or draped to create a bed for the egg.

Place a poached egg on top of the smoked salmon. Spoon 2–3 tablespoons of warm hollandaise over the egg and salmon (per serving).

Scatter capers over the hollandaise, sprinkle with a little chopped fresh dill, and serve lemon wedges on the side for squeezing. Serve home fries alongside.