Salmon Benedict Recipe

Make the Salmon Cakes

In a mixing bowl, combine the smoked salmon, breadcrumbs, egg, dill, lemon zest, salt, and black pepper. Mix well until combined.

Form the Cakes

Shape the mixture into small patties, about 2 inches in diameter.

Cook the Cakes

Heat a skillet over medium heat and add a little oil. Cook the salmon cakes for about 3-4 minutes on each side until golden brown.

Mix the Goat Cheese

In a small bowl, mix the goat cheese, lemon juice, parsley, and garlic powder until smooth. Set aside.

Melt the Butter

In a small saucepan, melt the butter over low heat. Keep it warm but do not let it boil.

Whisk the Egg Yolks

In a bowl, whisk the egg yolks until they become pale in color.

Combine and Whisk

Slowly drizzle the melted butter into the egg yolks while whisking continuously to create an emulsion.

Add Lemon Juice and Season

Add the lemon juice, salt, and cayenne pepper. Keep whisking until the sauce thickens. If it gets too thick, add a teaspoon of warm water to loosen it.

Toast the English Muffins

Slice the English muffins in half and toast them until golden brown.

Poach the Eggs

Bring a pot of water to a simmer. Crack the eggs into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes for a soft yolk.

Assemble the Dish

On each half of the toasted English muffin, layer some arugula, a salmon cake, a dollop of lemon herb goat cheese, and top with a poached egg.

Drizzle with Hollandaise

Generously drizzle hollandaise sauce over the top of the assembled dish and garnish with chopped chives.