Jul 14 2026
Restaurants›Café à La C'Art›Salmon Cake Benedict Recipe

Salmon Cake Benedict Recipe

Inspired by Café à La C'Art
Time50m
Serves2

Toasted english muffin, sauteed spinach, crispy salmon cake, poached eggs, dill dijon cream sauce, rosemary potoates

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Ingredients

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Salmon Cakes

Dill Dijon Cream Sauce

Poached Eggs

Rosemary Potatoes

Assembly

Method

Salmon Cakes

  1. 1

    Prepare the Salmon Cakes

    In a bowl, mix canned salmon, breadcrumbs, egg, green onions, dill, salt, and pepper until combined. Form into patties.

  2. 2

    Cook the Salmon Cakes

    Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side until golden brown. Remove and set aside.

Dill Dijon Cream Sauce

  1. 3

    Make the Sauce

    In a small bowl, mix sour cream, Dijon mustard, fresh dill, and lemon juice until smooth. Set aside.

Poached Eggs

  1. 4

    Poach the Eggs

    Bring water to a gentle simmer, adding vinegar. Crack eggs into cups and gently slide them into the water. Poach for 3-4 minutes until whites are set.

Rosemary Potatoes

  1. 5

    Prepare the Potatoes

    Preheat the oven to 200°C (400°F). Toss baby potatoes with olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

Assembly

  1. 6

    Assemble the Dish

    Toast English muffins. Sauté spinach until wilted. Layer each muffin with spinach, salmon cake, poached egg, and drizzle with dill Dijon cream sauce. Serve with rosemary potatoes on the side.

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