Salmon Benny Recipe

Prepare cure and cure salmon

Combine kosher salt, sugar, coarsely ground black pepper and lemon zest in a bowl. Spread half of the chopped dill on a sheet of plastic wrap. Place the salmon fillet, skin side down, on the dill. Rub the vodka (if using) over the flesh, then press the salt-sugar mixture evenly onto the flesh. Sprinkle remaining dill over the top. Tightly wrap the salmon in plastic wrap and place in a shallow dish. Weight it with a small cutting board or a can to press. Refrigerate for 24 to 36 hours, turning and draining any liquid once or twice.

Rinse and slice

After curing, unwrap the salmon and rinse the cure off under cold running water. Pat dry thoroughly with paper towels. Using a sharp slicer or knife, trim away any discolored edges and slice the gravlax thinly on the bias into 1/8-inch slices. Keep chilled until assembly.

Melt butter

Melt the unsalted butter in a small saucepan over low heat until fully melted and the solids settle. Keep warm but not boiling.

Make the emulsion

Set up a double boiler: simmer about 2 cups of water in a saucepan and place a heatproof bowl over it (bowl should not touch the water). Whisk the egg yolks and water briefly in the bowl until slightly frothy. Whisk constantly over gentle heat until the mixture thickens enough to coat the back of a spoon (2–3 minutes). Remove bowl from heat.

Finish hollandaise

Very slowly drizzle the warm melted butter into the yolk mixture while whisking vigorously to create an emulsion. If it gets too thick, add a few drops of warm water. When all butter is incorporated, whisk in lemon juice, salt, and white pepper or a pinch of cayenne. Keep warm over the warm (not hot) double boiler or in a thermos until ready to serve. Use within 30 minutes.

Roast potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, chopped rosemary, minced garlic, salt and pepper on a sheet pan. Spread in a single layer. Roast for 20–25 minutes, turning once, until golden and crispy on the edges and tender inside. Keep warm.

Crisp capers

Heat neutral oil in a small skillet over medium-high heat. Dry the rinsed capers on a paper towel then fry in the hot oil for 30–60 seconds until they pop and become crisp. Remove with a slotted spoon to paper towels to drain. Sprinkle with a pinch of lemon zest while hot. These are used immediately as a garnish.

Toast muffins

Split and toast the english muffins. Spread a little butter on each toasted half and keep warm.

Poach eggs

Bring a deep saucepan of water to a gentle simmer and add white vinegar. Swirl the water to create a small vortex and gently crack one egg into a small ramekin and slip it into the water. Poach for 3–3.5 minutes for a runny yolk (adjust 3.5–4 for slightly firmer). Remove with a slotted spoon and drain on paper towel. Repeat for remaining eggs. Alternatively, use a sous vide or coddling method if preferred.

Assemble Salmon Benny (per serving)

Place two toasted english muffin halves on a plate. On each half, arrange 3–4 thin slices of the cured gravlax. Set one poached egg on top of the salmon on each half. Spoon warm hollandaise generously over the egg (about 2–3 tbs per half). Sprinkle fried capers over the hollandaise and garnish with a small dill sprig and a light dusting of lemon zest or white pepper.

Dress salad

Toss mixed baby greens with 1 tsp olive oil and 1 tsp lemon juice and a pinch of salt just before plating.

Plate and finish

Arrange the Salmon Benny halves on each plate with a portion of roasted brunch potatoes (about 1/2 cup) and a small mound of the dressed baby greens. Scatter microgreens or chopped chives over the hollandaise for color. Place fried capers and a dill sprig as final garnish. Serve immediately.