Citrus Cured Salmon Benedict Recipe
Cured Salmon, Dill Hollandaise, served with Fresh Fruit.
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Ingredients
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Cured Salmon
Dill Hollandaise
For Serving
Method
Curing the Salmon
- 1
Prepare the Cure
In a bowl, mix together the sea salt, brown sugar, chopped dill, lemon zest, orange zest, and crushed black peppercorns.
- 2
Cure the Salmon
Place the salmon fillet in a shallow dish and cover it thoroughly with the cure mixture. Wrap it tightly with plastic wrap and refrigerate for 24-48 hours.
- 3
Rinse and Slice
After curing, rinse the salmon under cold water to remove excess cure. Pat dry with paper towels and slice thinly.
Making the Dill Hollandaise
- 4
Prepare the Butter
Melt the unsalted butter in a saucepan and let it cool slightly.
- 5
- 6
Combine Ingredients
Add a tablespoon of water to the egg yolks and whisk over a double boiler until the mixture thickens.
- 7
Add Butter
Gradually whisk in the melted butter until fully incorporated. Stir in the chopped dill, lemon juice, salt, and white pepper.
Poaching the Eggs
- 8
Boil Water
In a pot, bring water to a gentle simmer and add a splash of vinegar.
- 9
Poach the Eggs
Crack each egg into a separate small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
- 10
Remove and Drain
Use a slotted spoon to remove the poached eggs and drain them on paper towels.
Assembly
- 11
Toast the English Muffins
Slice the English muffins in half and toast them until golden.
- 12
Assemble the Dish
On each toasted muffin half, layer slices of the cured salmon, top with a poached egg, and drizzle with dill hollandaise.
- 13
Serve with Fresh Fruit
Serve with a side of fresh fruit for a refreshing complement to the dish.
