Print

Perfect Smoked Salmon Benedict Recipe with Easy Lemon Dill Hollandaise

smoked salmon benedict - featured image
Print Recipe

An elegant and approachable smoked salmon eggs benedict with a bright, creamy lemon dill hollandaise sauce. Perfect for brunch or special occasions, this recipe balances smoky salmon, silky poached eggs, and a fresh herbaceous sauce.

Ingredients

Scale
  • 4 large eggs (room temperature for best poaching results)
  • 2 English muffins, split and toasted (recommend Thomas’ for sturdy texture)
  • 6–8 oz smoked salmon, thinly sliced (wild-caught if possible)
  • Fresh dill sprigs, for garnish
  • 1 tbsp white vinegar (for poaching water)
  • 3 large egg yolks (room temperature)
  • 1 tbsp fresh lemon juice (about half a lemon)
  • 1/2 cup unsalted butter (113g), melted and warm (recommend Plugrá)
  • 1 tbsp fresh dill, finely chopped
  • Pinch of cayenne pepper (optional)
  • Salt and white pepper, to taste

Instructions

  1. Prepare the Hollandaise: In a small heatproof bowl, whisk together the 3 egg yolks and lemon juice until slightly thickened and lightened in color (about 1-2 minutes). Place the bowl over a pot of barely simmering water (double boiler style), ensuring the bowl doesn’t touch the water. Slowly drizzle in the warm melted butter while continuously whisking or blending with an immersion blender for smooth texture. Whisk until sauce thickens enough to coat the back of a spoon (about 3-4 minutes). Remo…
  2. Toast the English Muffins: Split and toast the English muffins until golden brown and crisp. Set aside on warm plates.
  3. Poach the Eggs: Fill a medium saucepan with about 4 inches of water and bring to a gentle simmer. Add 1 tbsp white vinegar. Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the water using a spoon and carefully slip one egg at a time into the water. Poach for 3-4 minutes for runny yolks or longer if preferred. Use a slotted spoon to remove eggs and drain briefly on a paper towel.
  4. Assemble the Benedict: Place toasted English muffin halves on plates. Layer with smoked salmon slices, then gently place a poached egg on top of each. Spoon warm lemon dill hollandaise generously over the eggs. Garnish with fresh dill sprigs.
  5. Serve immediately: The hollandaise thickens as it cools, so serve right away for perfect drizzle and velvety mouthfeel.

Notes

Use room temperature eggs to prevent hollandaise from curdling. An immersion blender ensures a silky smooth hollandaise sauce. If sauce separates, whisk in a teaspoon of cold water to bring it back together. For gluten-free, substitute English muffins with gluten-free bread or potato cakes. For dairy-free, use vegan butter or ghee. Poached eggs are best served fresh; reheat gently if needed. Toast English muffins well for contrast in texture.

Nutrition

Keywords: smoked salmon benedict, lemon dill hollandaise, eggs benedict, brunch recipe, poached eggs, easy hollandaise, smoked salmon breakfast

Find it online: https://zorbmeal.com/perfect-smoked-salmon-benedict-recipe-with-easy-lemon-dill-hollandaise/