Smoked Salmon Benny* Recipe

Toast bagels

Split the bagels and toast until golden and crisp on the cut sides (about 2–3 minutes in a toaster or under a broiler). Keep warm.

Make the cream cheese spread: in a small bowl, combine cream cheese, lemon zest, chopped dill and black pepper. Stir until smooth and spreadable. Taste and adjust seasoning. Fold the rinsed capers into the spread or reserve them to sprinkle on finished plates (see garnish).

Prepare avocado: halved and pit the avocados, scoop into a bowl and immediately toss with fresh lemon juice, salt and freshly ground black pepper. Lightly mash with a fork so mixture is mostly creamy with a few small chunks.

Portion salmon: separate smoked salmon into 4 even portions (about 2 oz each). Arrange on a plate covered with plastic wrap and keep chilled until plating.

Bring the poaching water to a gentle simmer in a wide, shallow saucepan: add 4 cups water, 2 tablespoons white vinegar and 1/2 tsp salt. The surface should show small bubbles but not a rolling boil.

Create gentle whirlpool (optional): stir the water to create a slight vortex to help the white wrap around the yolk. Crack one egg into a small ramekin or cup.

Slide the egg gently into the simmering water. Poach for 3–3 1/2 minutes for a set white and runny yolk. Use a slotted spoon to remove and transfer to a paper towel-lined plate to drain. Repeat for remaining eggs, working two at a time if your pan is wide enough. Keep poached eggs warm in a shallow bowl of very warm (not hot) water if needed for up to 10 minutes.

Clarify butter: melt the unsalted butter in a small saucepan over low heat until fully melted and bubbling slightly. Remove from heat and skim off foam; keep warm.

Make a double boiler: choose a heatproof bowl (metal or glass) that will sit above a pot of barely simmering water without touching the water. Bring an inch or two of water to a simmer in the pot and reduce heat so the steam is gentle.

Whisk yolks: in the bowl, whisk the 3 egg yolks with 1 tsp cold water and 1 tablespoon lemon juice until combined. Place the bowl over the simmering water and whisk constantly until the mixture becomes slightly thickened and pale (do not let it get too hot or scramble).

Emulsify with butter: remove the bowl from the heat briefly and, while whisking continuously, drizzle the warm melted butter in a slow, steady stream until the sauce is thick and glossy. If sauce becomes too thick, whisk in a few drops of warm water. Season with 1/2 tsp salt and 1/8 tsp cayenne. Keep warm (over very low heat or in a thermos) until ready to serve. If the sauce begins to separate, whisk in a teaspoon of hot water to bring it back together.

Spread: on each toasted bagel half, spread about 1.5 tablespoons of the cream cheese mixture.

Layer avocado: divide the mashed avocado among the 4 bagel halves, spreading to cover the cream cheese in an even layer (about 2 tablespoons avocado per half).

Add salmon: place a 2 oz portion of smoked salmon on top of the avocado layer, arranging it in gentle folds.

Top with egg: using a slotted spoon, gently place one poached egg on each bagel half atop the salmon.

Finish with hollandaise: spoon 1.5–2 tablespoons of warm hollandaise over each poached egg, allowing some to run onto the salmon and avocado.

Garnish and serve: sprinkle extra capers and microgreens or chopped chives over each stack. Serve immediately with lemon wedges on the side for optional extra brightness.