Benedict with Salmon
1 serving
15 minutes
Salmon Benedict is a refined dish embodying the elegance of French cuisine. Its roots trace back to 19th century New York when the traditional Eggs Benedict became a favorite among morning gourmets. This version combines a delicate poached egg, airy hollandaise sauce, and thin slices of lightly salted salmon. A warm, crispy brioche soaked in butter creates the perfect base for rich flavors. Cheddar cheese adds depth while fresh spinach leaves bring lightness and freshness. The final touch is smoked paprika and parmesan, adding zest to the dish. Salmon Benedict is a gastronomic delight perfect for a leisurely breakfast or elegant brunch.
1
Preparing hollandaise sauce. Combine 3 egg yolks with white wine, lemon juice, and starch, while heating salt in a water bath until thickened, then whisk in room temperature butter. Combine everything.
- Egg yolk: 3 pieces
- White wine: 50 ml
- Lemon juice: 10 ml
- Starch: 3 g
- Salt: 2 g
- Butter: 5 g
2
Preparing poached egg. Boil water in a pot, add salt and wine vinegar. Use a whisk to create a vortex in the water, then gently introduce a cracked egg into the center. Cook on low heat for 1 minute.
- Salt: 2 g
- Chicken egg: 1 piece
3
Take a toast, spread with butter, and fry.
- Brioche: 50 g
- Butter: 5 g
4
Place cheddar cheese on the toast and lightly bake.
- Cheddar cheese: 20 g
5
On the toasted bread with cheese, place fresh spinach leaves, lightly salted salmon, and a poached egg.
- Fresh spinach leaves: 5 g
- Lightly salted salmon: 50 g
- Chicken egg: 1 piece
6
After that, drizzle everything with hollandaise sauce, then sprinkle with grated parmesan and smoked paprika.
- Hollandaise sauce: 30 ml
- Grated Parmesan cheese: 2 g
- Smoked paprika (pimenton): 1 g
7
Enjoy your meal!
