The Coastal Benedict Recipe

Prepare and bake biscuits

Preheat oven to 425°F (220°C). In a large bowl whisk together 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda and 3/4 tsp salt. Cut in 6 tbs cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter bits. Make a well and pour in 3/4 cup cold buttermilk; stir until just combined and dough holds together (do not overmix). Turn dough onto a floured surface, fold gently 2 times to create layers, pat to about 3/4" thick. Use a 2.5" biscuit cutter to cut 4 biscuits (press straight down without twisting). Place on a parchment-lined sheet, brush tops with 2 tbs heavy cream. Bake 12–15 minutes until golden. Keep warm wrapped in a towel.

Cure lox

If salmon is raw and you prefer a light cure: sprinkle both sides with 1 tsp kosher salt and 1/2 tsp sugar. Place skin-side down on a tray, cover and refrigerate 30–60 minutes, then pat dry with paper towel. For a quick lox flavor without long cure, simply season lightly with salt and a squeeze of lemon after slicing.

Slice and reserve salmon

Thinly slice about 4–6 oz of the fillet across the grain into lox-style pieces for plating. Reserve skin for chicharron and any trimmings for the hash if desired.

Make salmon skin chicharron

Pat the salmon skin completely dry. Cut into 1" strips. Heat 1/2 cup vegetable oil in a small shallow skillet over medium-high until shimmering (about 350°F). Fry the skin strips in batches for 1.5–3 minutes until crisp and puffed, turning once. Remove to a paper towel-lined rack and season immediately with a pinch of salt and a squeeze of lemon. Drain oil; reserve for other use.

In a small bowl combine 1/2 cup crème fraîche, 1 tbsp chopped capers, 1 tbsp chopped fresh dill, 1/2 tsp lemon zest, 1/2 tbsp lemon juice, 1/4 tsp black pepper and 1/8 tsp salt. Taste and adjust salt/lemon. Chill until assembly; this can be made ahead.

Par-cook potatoes

Bring a small pot of salted water to a simmer. Add the diced Yukon golds and simmer 5 minutes until just tender — do not overcook. Drain and spread on a tray to cool and dry for a few minutes; moisture removal helps crisping.

Fry hash

Heat 1 tbs vegetable oil and 1 tbs butter in a heavy skillet over medium-high. Add 1/2 diced onion and sauté 2 minutes until translucent. Add the par-cooked potatoes in a single layer, press down and let cook undisturbed 4–5 minutes to brown. Toss/flip and continue cooking another 4–5 minutes until golden and crisp. Season with 1/2 tsp salt, 1/4 tsp black pepper and stir in 1 tbsp chopped parsley. Keep warm in low oven if needed.

Stovetop emulsified hollandaise

Fill a saucepan with 1–2 inches of water and bring to a gentle simmer. In a heatproof bowl (stainless steel or glass) whisk 3 egg yolks with 1 tbsp lemon juice and 1/4 tsp Dijon mustard until slightly thickened. Place bowl over but not touching simmering water and whisk continuously until mixture is warm and slightly fluffy (do not scramble). Slowly drizzle in the 6 tbs warm melted butter in a steady thin stream while whisking constantly until thick and emulsified. Remove from heat, season with 1/4 tsp salt and 1/8 tsp white pepper or a pinch of cayenne. Hold warm in a thermos or very low oven (not >140°F) until ready to plate.

Poach eggs

Bring a wide shallow pan of water to a gentle simmer and add 1 tbsp white vinegar. Crack an egg into a small ramekin. Create a gentle whirlpool with a spoon, then slip the egg into the center; cook 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer. Remove with a slotted spoon and drain on paper towel. Repeat for remaining eggs. Keep eggs warm by placing in a shallow pan of warm water briefly if needed.

Plate The Coastal Benedict

Split 4 baked buttermilk biscuits in half and toast cut sides lightly. On each bottom half spoon 1–1.5 tbsp dill-caper crème fraîche, then layer 2–3 slices of sockeye lox. Add a generous 1/2 cup crispy hash to the side or on top depending on presentation. Place a poached egg on each lox stack. Spoon 2–3 tbsp warm hollandaise over each egg. Garnish with salmon skin chicharron (1–2 strips per serving), a sprinkle of chopped chives, microgreens or arugula, and a small squeeze of lemon. Top with extra dill or capers if desired. Serve immediately.