Salmon Benedict Recipe

Prepare poaching liquid

In a deep sauté pan or shallow pot, bring 1.5 liters of water, 1 tsp kosher salt and 2 tsp white wine vinegar to a gentle simmer over medium heat (small bubbles, not rolling).

Poach salmon

Season salmon fillets lightly with 1/4 tsp black pepper. Slide the salmon into the simmering water, reduce heat so the surface barely moves, and poach 4–6 minutes depending on thickness, until the flesh is opaque and flakes with a fork. Remove with a slotted spatula to a plate and keep warm.

Poach eggs

Bring the poaching liquid back to very gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool with a spoon and slip an egg into the center (or gently lower the egg). Poach eggs 3–4 minutes for runny yolks, or 4–5 minutes for medium. Use a slotted spoon to transfer eggs to a bowl of warm water to stop cooking while you toast muffins.

While eggs are poaching, split and toast English muffins until golden. Spread 2 tbs unsalted butter over the cut sides so they melt in. Sprinkle half the chopped dill and a little lemon zest on the buttered tops.

Place one toasted muffin half on each plate. Top each with a warm poached salmon fillet (divide salmon if using one large piece). If using, sprinkle 1/2 tsp capers across both portions and a pinch of lemon juice from the 1/2 juiced lemon.

Drain the poached eggs from the warm water, gently blot with paper towel, and place one egg on top of each salmon-topped muffin half.

Set up double boiler

Fill a saucepan with about 2.5 cm (1 inch) of water and bring to a bare simmer. Place a heatproof bowl (metal or glass) over the pan, ensuring the bottom doesn’t touch the water.

Whisk yolks

In the bowl, whisk 3 egg yolks with 1 tbsp fresh lemon juice and 1/2 tsp Dijon mustard until slightly thickened and pale.

Emulsify with butter

Continuously whisk the yolks over the simmering water while slowly drizzling in the 6 tbs melted butter in a thin, steady stream. As you add butter, the mixture should thicken into a creamy emulsion. If the sauce gets too thick, whisk in up to 1 tsp warm water to loosen.

Season

Remove from heat and season with 1/4 tsp kosher salt, a pinch of cayenne, and the remaining lemon zest. Taste and adjust lemon or salt as desired. Keep sauce warm (not hot) until plating—cover loosely to prevent a skin.

Spoon about 2–3 tablespoons of hollandaise over each poached egg once plated, garnish with remaining chopped dill and a grind of black pepper.