Smoked Salmon Benedict Recipe

Prepare potatoes

Place grated potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. Transfer to a bowl and combine with grated onion, flour, egg, salt, and pepper; mix until evenly combined.

Form cakes

Divide mixture into four equal portions and shape into compact patties about 1/2-inch thick and 3-4 inches in diameter. Place on a tray while heating the pan.

Fry until crisp

Heat a large nonstick or cast-iron skillet over medium heat. Add the vegetable oil and, once shimmering, add potato cakes (work in batches so they don’t crowd). Fry 4-5 minutes per side until golden brown and crisp. Add the optional tablespoon of butter in the last minute to baste for extra color and flavor. Transfer to a paper-towel-lined tray and keep warm in a 200°F (95°C) oven while you finish other components.

Set up a double boiler

Fill a small saucepan with 1–2 inches of water and bring to a gentle simmer. Use a heatproof bowl that sits snugly on top of the pan without touching the water.

Whisk yolks

Place egg yolks, lemon juice, and Dijon mustard in the bowl. Whisk vigorously until slightly thickened and pale, about 1–2 minutes.

Temper and emulsify

While whisking constantly, very slowly drizzle in 1 tablespoon of the hot melted butter to gently raise the yolks' temperature. Continue whisking and gradually add the remaining hot butter in a slow, steady stream until the sauce is thick and emulsified. If sauce becomes too thick, whisk in warm water, 1 teaspoon at a time, to reach a spoon-coating consistency.

Season and keep warm

Remove from heat and season with salt and white or cayenne pepper. Keep the hollandaise warm by placing the bowl in a warm spot or over the still-warm double boiler (off heat) until ready to serve; whisk occasionally.

Prepare poaching liquid

Bring 8 cups of water to a gentle simmer in a wide, shallow saucepan. Add 2 teaspoons distilled white vinegar. Lower the heat so the surface has small ripples but not a rolling boil.

Poach eggs

Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip one egg into the center. Poach 3-3.5 minutes for runny yolks or 4 minutes for slightly firmer. Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs. Lightly season each egg with a pinch of salt.

Tip

Work in two batches if needed and keep finished eggs in a warm bowl of water for up to a few minutes before assembling, but do not hold them too long to preserve runny yolks.

Place two warm potato cakes on each plate (serving for 2 will be 2 cakes per plate).

Top each potato cake with about 2 ounces (a few slices) of smoked salmon, arranging it so it drapes slightly over the edges.

Set a poached egg on top of the salmon on each cake (one egg per cake).

Spoon 2–3 tablespoons of warm hollandaise sauce over each egg, letting some run onto the salmon and potato cake.

Arrange 3–4 slices of ripe tomato beside the cakes on each plate. Sprinkle chopped fresh dill over the eggs and salmon. Serve with lemon wedges on the side for squeezing.

Serve immediately while potato cakes are crisp and hollandaise and eggs are warm. If desired, freshly cracked black pepper may be added to taste.