Salmon Benny Recipe

Preheat and prepare salmon

Preheat oven to 375°F (190°C). Pat the salmon fillet dry and season both sides with 0.5 tsp salt and 0.25 tsp black pepper. Place on a parchment-lined baking sheet, drizzle with 1 tbsp olive oil, and bake for 10-12 minutes until just cooked through and flakes easily. Remove from oven and let rest 3 minutes, then flake or slice into 4 portions.

Toast and butter muffins

Split the english muffins and toast until golden. Spread about 1 tbsp unsalted butter across all four halves (reserve remaining butter for finishing). Keep warm in a low oven (~200°F / 95°C) while assembling.

Arrange thin cucumber slices evenly on the bottom halves of the toasted english muffins (about 6-8 slices per muffin half). Top cucumber with a portion of flaked or sliced salmon (divide salmon into 2 equal portions for two benny servings). Squeeze a little lemon over the fish to taste.

Prepare poaching water

Fill a wide saucepan with about 6 cups of water, add 0.5 tsp salt and bring to a gentle simmer (small bubbles, not a rolling boil). Reduce heat so the surface is calm; keep at a steady simmer. Add 2 tsp white vinegar to the water to help the eggs coagulate.

Poach eggs

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle whirlpool, then slip one egg at a time into the center. Poach 3-4 minutes for runny yolks or 4-5 minutes for slightly firmer yolks. Work in batches if necessary. Remove eggs with a slotted spoon and drain briefly on a paper towel-lined plate. Keep warm in a low oven or covered bowl.

Set up a double boiler

Bring an inch of water to a simmer in a small saucepan. Use a heatproof bowl (metal or glass) that fits over the saucepan without touching the water. Reduce heat so the water simmers gently.

Whisk yolks

In the heatproof bowl, whisk together 3 egg yolks, 1 tsp cold water, and 1 tbsp lemon juice until slightly thickened and pale.

Cook and emulsify

Place the bowl over the simmering water. Whisk constantly while gently pouring the 6 tbsp hot melted butter in a thin, steady stream until the sauce thickens and doubles in volume (about 3-5 minutes). Make sure the bowl does not get too hot to avoid scrambling the yolks. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen.

Finish the hollandaise

Remove from heat. Stir in 2 tbsp finely chopped fresh dill, 0.5 tsp salt, and 1/8 tsp white pepper or a pinch of cayenne. Taste and adjust lemon or salt as needed. Keep warm (not hot) until serving; hollandaise will hold for about 30 minutes.

Place one poached egg on top of the salmon portion on each muffin bottom.

Ladle about 3 tablespoons of dill hollandaise over each poached egg, allowing sauce to run down over the salmon and muffin.

Sprinkle with reserved 0.25 tsp freshly ground black pepper, a pinch of chopped chives if using, and garnish each plate with a fresh dill sprig. Serve immediately with lemon wedges on the side.