Salmon Eggs Benedict Recipe

Preheat the oven to 180°C (350°F). Split the croissants horizontally if desired and brush cut sides lightly with melted unsalted butter. Place on a baking sheet, cut side up, and toast in the oven 5–7 minutes until golden and warm. Keep warm in a low oven (90°C/200°F) while you prepare other components.

Arrange smoked salmon slices on a plate. Trim any thick pieces so each croissant half can be covered with a thin, even layer (about 50 g per serving). Chop the fresh dill finely and sprinkle over the salmon. Squeeze the half lemon over the salmon lightly to brighten flavor; reserve lemon wedges for serving.

Fill a wide, shallow saucepan with the 2 liters of water. Bring to a gentle simmer over medium heat; you should see small bubbles but not a rolling boil. Add the vinegar and 1 tsp kosher salt.

Crack each egg into a small ramekin or cup. Using a spoon, stir the water to create a gentle whirlpool. Slide one egg at a time into the center of the whirlpool. Poach eggs for 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks.

Use a slotted spoon to lift eggs from the water, gently blot the bottoms on paper towel to remove excess water, and transfer to a warm plate. Keep warm in the low oven briefly if needed. Repeat until all eggs are poached.

Melt the 115 g butter in a small saucepan over low heat until fully melted and just warm. Keep it at a low heat so it stays liquid.

Set up a double boiler: bring a small pot of simmering water to low simmer and place a heatproof bowl over it (bowl should not touch the water). Add the 3 egg yolks, 1 tbsp lemon juice, 1/2 tsp Dijon mustard and 1 tsp hot water into the bowl. Whisk constantly until the mixture becomes slightly thickened and lighter in color (about 2–3 minutes).

Remove the bowl from the heat. Very slowly drizzle in the warm melted butter while whisking continuously to emulsify. Start drop by drop, then in a thin steady stream until all butter is incorporated and sauce is glossy and thickened. If the sauce becomes too thick, whisk in a teaspoon of hot water to loosen.

Season with 1/4 tsp salt and 1/8 tsp white pepper or a pinch of cayenne. Keep the Hollandaise warm by placing the bowl in a warm (not hot) spot or over very low heat; avoid overheating or it will break.

In a chilled mixing bowl, whisk the 120 ml cold heavy cream to soft peaks.

In a separate bowl, beat the softened 60 g cream cheese with 1/2 tsp honey, 1 tsp lemon zest, 1/2 tsp orange zest, 1/2 tbsp lemon juice and 1/8 tsp salt until smooth.

Gently fold the whipped cream into the cream cheese mixture until homogenous and light. Taste and adjust lemon/honey if necessary. Transfer to a small piping bag or bowl for easy assembly. Keep chilled until plating.

Place one toasted croissant half on each of four plates (or two halves per serving if serving 2). If serving whole croissants, trim to create flat surface for stacking.

Lay approximately 50 g smoked salmon on each croissant base, distributing the chopped dill evenly.

Carefully place one warm poached egg on top of the salmon layer.

Spoon 1–2 tbsp of the Hollandaise sauce over each egg—enough to coat the top and let a little cascade down the sides.

Dot or pipe 1 tbsp of the citrus mousseline cream beside or as a small quenelle on the plate next to each Benedict (or lightly pipe a decorative rosette on top of the salmon before placing the egg for a touch of cream under the egg).

Garnish with extra dill or microgreens, a light grind of black pepper, and serve with lemon wedges on the side. Serve immediately while eggs and sauces are warm.