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Atlantic Isles Smoked Salmon Benedict

Recipe type: Breakfast

Description

Ingredients

2  
Large Yukon Gold Potatoes (peeled and grated)
1  
Small Onion (finely diced)
4  
Scallions (chopped)
1⁄4 cup
Buckwheat Flour
1 teaspoon
Ground Cumin
1 teaspoon
Granulated Garlic
   
Salt & Pepper (to taste)
3  
Eggs
3  
Egg Yolks
1 tablespoon
Vinegar
4 ounces
Smoked Salmon
1  
Stick Butter
1⁄3 cup
Vegetable Oil
1⁄2  
Lemon (juiced)
1 tablespoon
Fresh Chives (chopped)

Instructions

Preheat oven to 400° F. Place grated potatoes in the middle of a paper towel, gather corners to the center and twist to create a bundle, and then squeeze to remove excess liquid from potatoes. Repeat until potatoes are no longer wet. Place the potatoes in a large bowl and add onion, scallions, cheese, flour, spices, and one egg. Mix all ingredients together until well-combined. Using a large ice cream scoop, spoon portions of the mixture onto a parchment lined baking sheet. Then flatten scoops into patties. In a large pan, heat vegetable oil over medium high heat. Fry patties on each side until golden brown in color, about 2-3 minutes. Replace parchment on baking sheet and place a wire rack on top. Place patties on the wire rack and bake for 10 minutes, or until cooked through. To make Hollandaise, prepare clarified butter by heating one stick over low heat and skim the white-colored butterfat off of the surface. Once you’ve skimmed as much as possible you can pour the mixture into a bowl over cheese cloth or a heavy-duty paper towel in order to remove excess butterfat. Use an electric hand or stand mixture with a whisk attachment on medium speed to beat egg yolks. Slowly stream in the clarified butter approximately one tablespoon at a time. The mixture should start to thicken and turn a bright yellow color. Slowly add the juice from half a lemon while the mixer is still whipping. Season the sauce with salt and pepper to taste. Keep the sauce warm by placing over low heat in a double boiler or a metal bowl over a pot of simmering water. Bring water to a gentle simmer in a small pot along with 1 tablespoon of vinegar. When little bubbles begin to form at the bottom of the pot and the steam begins to rise, carefully crack each egg and drop into the water. Be sure to keep each egg as far from the other as possible to prevent the whites from overlapping. Use a spoon to push roving eggs whites closer to the yolk of the egg. If you prefer a runny yolk, poach eggs for four minutes. If you like a set yolk, increase the time to five minutes. Use a slotted spoon to remove eggs to a plate and set aside. Assemble the Benedict by dividing the salmon equally between two of the potato pancakes. Next, carefully place poached eggs on top of the salmon. Top with desired amount of Hollandaise and sprinkle with chives. Serve and enjoy!