Salmon Benedict Recipe
english muffin, smoked salmon, olive tapenade, hollandaise
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Ingredients
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Base
Topping
Hollandaise Sauce
Method
Preparation
- 1
Toast the Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks and lemon juice together. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Gradually add melted butter while whisking continuously until the sauce thickens. Season with salt and cayenne pepper.
Assembly
- 3
Assemble the Benedict
Spread olive tapenade on each toasted muffin half. Layer smoked salmon over the tapenade and drizzle with the prepared hollandaise sauce.
