Smoked Salmon Benedict Recipe

Inspired by Cardero's Restaurant

Time30m

Serves2

red onion, avocado, capers, potato latke, hollandaise sauce

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Ingredients

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Main Ingredients

7.05 oz (200 grams) Smoked salmon

1 medium Red onion

1 medium Avocado

2 tablespoons Capers

4 pieces Potato latkes

Hollandaise Sauce Ingredients

3 pieces Egg yolks

5.29 oz (150 grams) Unsalted butter

1 tablespoon ReaLemon lemon juice

to taste Celtic sea salt

to taste Cayenne pepper

Method

Preparation of the Hollandaise Sauce

Prepare the Sauce

In a heat-proof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Continuously whisk until the mixture thickens slightly.

Incorporate Butter

Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Add salt and cayenne pepper to taste, then remove from heat.

Assembly of the Smoked Salmon Benedict

Prepare the Latkes

If using store-bought latkes, heat them according to package instructions. If making from scratch, fry grated potatoes in oil until golden brown on both sides.

Slice Ingredients

Thinly slice the red onion and avocado.

Assemble the Dish

On each potato latke, layer smoked salmon, red onion slices, avocado slices, and capers. Drizzle generously with hollandaise sauce.

Serve

Serve immediately while warm, garnished with additional capers if desired.