Salmon Benny Recipe

Clarify/heat butter

Melt the 6 tbsp unsalted butter in a small saucepan over low heat until fully melted. Keep warm on the lowest heat or set aside; do not let it brown.

Prepare double boiler

Set a heatproof bowl over a saucepan with gently simmering water (water should not touch the bowl). The bowl should sit snugly above the water to create gentle steam.

Whisk egg yolks

In the bowl, whisk the 4 egg yolks with 1 tsp cold water, 1 tbsp lemon juice, 1 tsp Dijon mustard and 1 tsp salt until slightly thickened and pale, about 1–2 minutes.

Cook hollandaise

Continuing over the simmering water, whisk constantly and gently for 2–3 minutes until the yolks reach a ribbon consistency (thick enough to leave a trail when the whisk is lifted). Be careful not to overheat or scramble.

Emulsify butter

Remove the bowl from heat. Very slowly drizzle the warm melted butter into the yolk mixture while whisking continuously to create a smooth, glossy sauce. If the sauce becomes too thick, whisk in a teaspoon of warm water or lemon juice. Taste and adjust seasoning with an extra pinch of white pepper or cayenne if desired.

Keep warm

Transfer hollandaise to a small warmed container and keep warm (over very low heat or in a thermos) until plating — do not reheat vigorously.

Toast English muffins

Split the 2 English muffins and butter each half lightly with 2 tsp unsalted butter. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 2–3 minutes per side. Keep warm.

Poach eggs

Fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer. Add 1 tbsp white vinegar. Crack each of the 4 eggs into individual small cups. Create a gentle whirlpool in the water with a spoon and slip each egg into the simmering water, 1–2 at a time. Poach until whites are set and yolks are still soft, about 3–4 minutes. Use a slotted spoon to lift eggs, blot briefly on paper towel to remove excess water, and keep warm on a plate.

Prepare vegetables

Thinly slice the red onion into rings or half-rings and slice the ripe tomato into 4 thin slices. If using capers, drain them. Flake or arrange the smoked salmon slices so they are ready to layer — each English muffin half will receive about 3/4 oz (roughly 1–1.5 slices depending on thickness).

Assemble

Place toasted English muffin halves on plates. On each half, layer smoked salmon (about 1.5 oz per muffin half, total 3 oz per serving), then a slice of tomato and a few rings of red onion. Top each stack with a poached egg. Spoon 2–3 tbsp warm hollandaise over each egg so it coats the yolk and spills over slightly. Sprinkle with capers (optional), a few fronds of fresh dill, and freshly ground black pepper to taste.

Dress salad

In a small bowl, whisk together 2 tsp extra-virgin olive oil, 1 tsp fresh lemon juice, 1/4 tsp sea salt and a pinch of black pepper. Toss the 4 cups mixed baby greens lightly with the dressing until just coated.

Plate salad

Serve a small mound of dressed mixed greens alongside the Salmon Benny on each plate as a bright, peppery accompaniment.

Serve immediately while hollandaise and eggs are warm. Each plate should have two English muffin halves topped with smoked salmon, tomato, red onion, a poached egg and hollandaise, garnished with dill and capers, plus a side of dressed mixed greens. Recommend serving with lemon wedges on the side if desired.