Salmon Bene Recipe

Remove cold-smoked salmon from packaging and lay slices on a plate. If slices are large, cut into portions (4 portions from 10 oz). Keep chilled until plating.

Trim and quarter the lemon; reserve wedges for serving.

Flake fresh dill leaves from stems and roughly chop if necessary; reserve for garnish.

Season lightly: sprinkle the salmon portions with a pinch of sea salt (use sparingly) and a light grind of black pepper. Set aside.

Prepare cucumber: peel if desired and finely dice enough to yield 1/2 cup. Place diced cucumber into a small bowl.

Add 2 tablespoons minced red onion, 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, and 1 tablespoon sliced chives to the bowl with cucumber.

Season with 1/4 tsp salt and 1/8 tsp black pepper. Mix gently. Taste and adjust acidity or salt as needed. Refrigerate while you make the hollandaise so flavors marry.

Set up a gentle double boiler

Bring a small pot of water to a simmer (not a boil). Use a heatproof bowl that sits comfortably above the water without touching it.

In the bowl, whisk 3 egg yolks with 1 teaspoon cold water and 1 tablespoon lemon juice until slightly thickened and pale.

Place the bowl over the simmering water (off direct heat) and continue whisking constantly. The egg yolks should warm slowly and become creamy — about 1–2 minutes. Do not let them scramble.

Remove the bowl from the heat briefly and begin whisking in the butter, a cube at a time, until fully incorporated and the sauce is smooth. If sauce becomes too thick, add a few drops of warm water or an extra teaspoon of lemon juice to loosen.

Whisk in 1/4 tsp salt, 1/8 tsp white pepper or a pinch cayenne, and 1/4 tsp Dijon mustard if using. Keep sauce warm (set bowl over the warm water off the heat) until plating. If sauce breaks, whisk in a teaspoon of warm water to re-emulsify.

If using English muffins or brioche, split and butter lightly. Toast in a skillet over medium heat or under a broiler until golden and crisp—about 1–2 minutes per side in a skillet.

Place toasted muffin halves or brioche slices on warm plates. If you prefer no base, position salmon directly on the plate.

Layer 2.5 oz (approx.) cold-smoked salmon on each toasted base (or arrange slices on the plate). Spoon 1–2 tablespoons of cucumber pico over or beside the salmon.

Drizzle 2–3 tablespoons of warm hollandaise over each portion of salmon. Scatter 1/2 tablespoon capers over each serving and garnish with fresh dill sprigs.

Serve immediately with lemon wedges on the side so diners can finish with additional lemon juice to taste.