Salmon Benedict Recipe

In a medium bowl, combine softened cream cheese, finely chopped chives and dill, lemon zest and juice. Season with salt and black pepper. Stir until smooth and homogeneous. Chill while preparing other components so it firms slightly (at least 15 minutes).

Clarify butter

Melt the unsalted butter in a small saucepan over low heat until solids separate. Skim foam and pour clear butterfat into a small bowl, leaving milk solids behind. Keep warm.

Place the egg yolks in a heatproof bowl or the top of a double boiler. Add the lemon juice and whisk to combine.

Set the bowl over barely simmering water (bowl should not touch water). Whisk yolks constantly until they begin to thicken and form a ribbon when lifted, about 3–4 minutes.

Very slowly drizzle the warm clarified butter into the yolks while whisking vigorously to emulsify. Continue until sauce is thick and glossy. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen.

Remove from heat. Stir in chopped capers and chopped dill. Season with salt and a pinch of white pepper or cayenne. Keep sauce warm in a thermos or over very low heat, stirring occasionally (do not overheat or it will split).

Using a mandoline or very sharp knife, julienne the peeled russet potatoes into thin shoestring strips. Place the cut potatoes in a large bowl of cold water and rinse to remove excess starch. Soak for 10 minutes, then change the water and soak another 5 minutes.

Drain and spread potatoes on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and prevent crisping.

Heat vegetable oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Fry the potatoes in small batches, stirring gently, until light golden and crisp, about 2–3 minutes per batch.

Use a slotted spoon to transfer fries to a paper towel-lined tray. Immediately season with salt and black pepper. Keep warm in a single layer in a low oven (200°F / 95°C) if needed.

Bring 8 cups of water and 1 tsp salt to a gentle simmer in a wide, shallow pan. Add 2 tsp white vinegar to the water (this helps whites coagulate).

Crack each egg into a small ramekin or cup. Stir the simmering water to create a gentle whirlpool, then lower one ramekin and slip the egg into the center. Poach eggs in batches for 3–4 minutes for runny yolks, or 4–5 minutes for slightly firmer yolks.

Use a slotted spoon to lift each egg, drain briefly on paper towels and keep warm on a plate in a low oven (200°F / 95°C) while finishing other eggs.

Toast English muffin halves until golden. Spread about 2 oz (¼ of the herbed cream cheese mixture) on each toasted half.

Top each cream cheese–spread muffin half with a small handful (about ½ cup) of baby arugula, then layer about 2 oz of thinly sliced smoked salmon over the arugula.

Place a warm poached egg on top of each salmon-topped muffin half.

Ladle 1–2 tablespoons of the warm caper and dill hollandaise over each poached egg. Garnish with a few extra capers and a small dill sprig.

Pile a small handful of crispy shoestring potatoes to the side or sprinkle lightly on top for crunch. Serve immediately with lemon wedges on the side.