Smoked Salmon Benedict Recipe

Boil and Roast the Potatoes

Peel and cube the Kennebec potatoes. Boil in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.

Make Brown Butter

In a skillet, melt the butter over medium heat. Continue cooking until it turns golden brown and has a nutty aroma. Stir in honey, salt, and pepper.

Combine and Roast

Add the boiled potatoes to the brown butter mixture, stirring to coat. Spread on a baking sheet and roast in a preheated oven at 200°C (400°F) for about 20 minutes until crispy.

Grill the Sourdough

Toast the sourdough bread slices on a grill or in a toaster until golden brown.

Sauté the Leeks

Slice the leeks and sauté in a small pan with a little olive oil over medium heat until soft, about 5 minutes.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes or until the whites are set and yolks are still runny.

Assemble the Benedict

On each slice of grilled sourdough, layer sautéed leeks, then smoked salmon. Top with a poached egg and drizzle with hollandaise sauce.

Serve

Serve the smoked salmon Benedict alongside the honey brown butter Kennebec potatoes for a delicious brunch.