Smoked Salmon Benedict Recipe

Rinse grated potatoes in cold water until water runs clear to remove excess starch. Drain and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.

In a bowl, combine drained grated potato, 1 tsp salt, 1 tsp black pepper, 2 tbsp flour and the lightly beaten egg. Mix until evenly combined.

Heat a large nonstick skillet over medium-high heat and add 1½ tbsp vegetable oil. Spoon about 1/2 cup potato mixture per hash brown into the skillet, pressing gently to form 3–4 inch rounds about 1/2 inch thick. Do not overcrowd—cook in batches if needed.

Cook until golden brown and crisp, about 4–5 minutes per side. Add remaining oil as needed between batches. Transfer finished hash browns to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while completing other components. If desired, finish each with a little unsalted butter for extra richness.

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant—do not brown.

Add baby spinach in batches, stirring until wilted, about 2–3 minutes total. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and set aside, keeping warm.

Thinly slice red onion and, if you prefer a milder flavor, soak the slices in cold water for 5 minutes then drain. Combine crème fraîche with chopped dill and a squeeze of lemon (about 1/2 lemon) and stir to loosen; season to taste with a pinch of salt and pepper.

Arrange smoked salmon slices on a plate. Keep lemon wedges nearby for service.

Prepare a bain-marie

Bring a small pot of water to a gentle simmer and reduce heat so it stays just below simmering. Use a heatproof bowl that fits over the pot without touching the water.

In the bowl, whisk 3 egg yolks with 1 tbsp lemon juice, 1/2 tsp Dijon mustard and a pinch of salt until slightly thickened.

Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the 6 tbsp hot melted butter in a thin steady stream while whisking until the sauce thickens and emulsifies. This should take 3–5 minutes. Remove from heat and whisk in 1/8 tsp cayenne and additional salt or lemon to taste. Keep the hollandaise warm (not hot) by placing the bowl in a warm spot; if it gets too thick, whisk in a teaspoon of warm water to loosen.

Bring 2 liters of water and 2 tsp white vinegar to a gentle simmer in a deep sauté pan—bubbles should be small and not rolling. Crack each egg into a small ramekin or cup.

Create a gentle whirlpool in the simmering water with a spoon and carefully slide one egg from the ramekin into the center. Repeat with remaining eggs, leaving space between them. Poach eggs for 3–4 minutes for a runny yolk or 4–5 minutes for slightly firmer yolks.

Use a slotted spoon to lift eggs from the water and drain briefly on a paper towel. Keep warm in a shallow dish placed in a warm oven if assembling slowly.

Place 1–2 hash browns on each serving plate as the base.

Top the hash browns with a spoonful of sautéed spinach (about 1/4 cup per serving).

Drape 1.5 oz (approx.) smoked salmon over the spinach on each portion.

Carefully place one poached egg on top of the salmon (two eggs per plate if serving family-style with two eggs each).

Spoon warm hollandaise over each egg, about 2–3 tbsp per egg. Dot or drizzle a teaspoon of crème fraîche/dill mixture beside or on the salmon for a tangy contrast.

Scatter thin red onion slices over the top, garnish with a little chopped dill and a crack of black pepper. Serve immediately with lemon wedges on the side.