Smoked Salmon Benedict Recipe

parboil potatoes

Place diced potatoes in a medium pot, cover with cold salted water, bring to a boil, then simmer 5–6 minutes until just tender but not falling apart. Drain and let steam dry for a few minutes.

Heat a large skillet over medium-high heat and add olive oil. When hot, add diced onion and cook 2–3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.

Add drained potatoes in a single layer, increase heat to medium-high, and let cook without moving for 3–4 minutes to get a brown crust. Toss and continue cooking another 6–8 minutes, stirring occasionally, until potatoes are golden and crisp. Season with smoked paprika, salt, and black pepper. Stir in chopped parsley and keep warm.

Prepare a double boiler: simmer 1–2 inches of water in a saucepan over medium-low heat. Use a heatproof bowl that sits above the water without touching it.

Whisk together egg yolks, lemon juice, Dijon, and warm water in the bowl until slightly thickened and pale.

Place the bowl over the simmering water. Whisk constantly and very slowly begin adding the warm melted butter in a thin stream. Continue until sauce is emulsified and thick enough to coat the back of a spoon (about 5–7 minutes). If sauce gets too thick, whisk in a teaspoon of warm water to loosen. Remove from heat.

Season hollandaise with salt and a pinch of cayenne or a few drops of hot sauce. Keep warm by placing the bowl in a warm spot or over the still-warm (turned off) water, whisking occasionally. Use within 20 minutes for best texture.

Bring 2 liters of water and 1 tsp salt to a gentle simmer in a wide, shallow pan. Reduce heat so the water is barely moving (small bubbles on the bottom). Stir vigorously to create a gentle whirlpool and add 2 tsp vinegar to the water.

Crack eggs individually into small ramekins. One at a time, gently slide each egg into the swirling water. Poach eggs for 3–3.5 minutes for runny yolks (4 minutes for slightly firmer). Use a slotted spoon to lift eggs, drain briefly on kitchen paper, and keep warm in a shallow bowl of warm water or on a plate in a warm oven (80–90°C / 175–195°F).

Split the English muffins and toast or grill cut sides until golden. Spread about 1 tbs butter on each toasted half while hot.

Quickly wilt the baby spinach: in a small skillet over medium heat, add a small pat of butter (or 1 tsp from the butter used) and sauté spinach for 30–45 seconds until just wilted. Season lightly with a pinch of salt. Divide wilted spinach evenly over the four toasted muffin halves.

Place 30 g (about 1 oz) smoked salmon on top of the spinach on each muffin half (adjust to preference).

Carefully place one poached egg on top of the salmon on each muffin half.

Spoon 2–3 tbs warm hollandaise over each egg, allowing it to run slightly over the sides. Sprinkle everything bagel seasoning evenly over both halves (about 1/4 tsp per half) and finish with chopped chives or dill and a small squeeze of lemon.

Serve each Smoked Salmon Benedict immediately with a portion of home fries alongside and lemon wedges on the plate.