Perfect for an Easter menu, Smoked Salmon Eggs Benedict offers a twist on the usual recipe, with fillets of flavorful fish replacing the more traditional rounds of Canadian bacon. Finishing the entrée is a classic hollandaise. Roasted Asparagus echoes the hint of lemon in the buttery French sauce, making the vegetable an ideal complement to the main dish.
Smoked Salmon Eggs Benedict
Makes 6 servings
Ingredients
- 1 tablespoon white vinegar
- 2 teaspoons kosher salt
- 12 large eggs
- 6 English muffins, halved
- 12 ounces cold-smoked salmon
- Lemon Hollandaise (recipe follows)
- Garnish: capers, chopped fresh dill, paprika
Instructions
- In a medium saucepan, add water to fill two-thirds full. Add vinegar and salt. Bring to a boil over high heat. Reduce to medium-low and maintain a constant simmer. Break egg into a small ramekin. With ramekin as close to the simmering water as possible, slowly slide egg into water. Cook until egg reaches desired degree of doneness, 4 to 6 minutes. Remove with a slotted spoon. Repeat with remaining eggs, cooking up to 3 at a time.
- Toast English muffins in a toaster, or place on a sheet pan, cut side up, and broil until golden brown.
- Divide smoked salmon among toasted English muffin halves, and top each with an egg and 2 tablespoons Lemon Hollandaise. Garnish with capers, dill, and paprika, if desired. Serve warm.
Lemon Hollandaise
Makes approximately 1½ cups
Ingredients
- 6 pasteurized egg yolks
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon zest
- ¼ cup fresh lemon juice
- 1¼ teaspoons kosher salt
- ¼ teaspoon paprika
- 1 cup unsalted butter, melted and hot
Instructions
- In the container of a blender, combine egg yolks, mustard, lemon zest, lemon juice, salt, and paprika. Cover and blend on high speed for about 10 seconds.
- With blender on medium-high speed, pour in hot melted butter in a slow, steady stream until incorporated and mixture thickens.
Roasted Asparagus
Makes 6 servings
Ingredients
- 1 pound fresh asparagus, trimmed
- 1 medium lemon, cut crosswise into ¼-inch-thick slices, discarding ends
- 2 cloves garlic, sliced
- 2 tablespoons olive oil
- ½ teaspoon ground black pepper
- ½ teaspoon fresh dill
- ¼ teaspoon salt
- Garnish: fresh dill, flaky salt
Instructions
- Preheat oven to 425°. Line a baking sheet with foil.
- In a large bowl, combine asparagus, lemon slices, garlic, olive oil, pepper, dill, and salt. Toss to coat and spread in an even layer on prepared pan.
- Bake until asparagus is bright green and ends are slightly toasted, 10 to 12 minutes, turning asparagus once. Garnish with dill and flaky salt, if desired. Serve immediately.
