Smoked Salmon Benny Recipe
pickled red onion, brown butter hollandaise, potato rosti, chives, arugula
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Ingredients
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For the Potato Rosti
For the Pickled Red Onion
For the Brown Butter Hollandaise
For Assembly
Method
Preparation
- 1
Pickled Red Onion
To prepare the pickled red onion, thinly slice the red onion and combine with apple cider vinegar, sugar, and salt in a bowl. Let sit for at least 30 minutes.
- 2
Potato Rosti
For the potato rosti, grate the russet potatoes and mix with salt and pepper. Heat olive oil in a non-stick skillet over medium heat, add the potatoes, and press down. Cook until golden brown on both sides, about 5-7 minutes per side. Remove from heat and keep warm.
- 3
Brown Butter Hollandaise
For the brown butter hollandaise, melt the unsalted butter in a saucepan over medium heat until it turns golden brown and has a nutty aroma. In a separate bowl, whisk egg yolks with lemon juice until pale. Slowly drizzle in the brown butter while whisking continuously until thick. Season with salt and pepper to taste.
Cooking
- 4
Poaching Eggs
Poach the eggs in gently simmering water for about 3-4 minutes until the whites are set but the yolks remain runny.
