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Perfect Smoked Salmon Benedict Recipe with Creamy Dill Hollandaise Sauce

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A delicate and comforting brunch dish featuring smoked salmon, poached eggs, and a creamy dill-infused hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 4 large eggs (room temperature helps for poaching)
  • 2 English muffins, split and toasted
  • 6 oz smoked salmon, thinly sliced
  • Fresh dill sprigs for garnish
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • 1 tablespoon fresh dill, finely chopped
  • Pinch of salt
  • Pinch of white pepper
  • Optional: dash of cayenne pepper or smoked paprika
  • Optional: capers

Instructions

  1. Melt the butter until warm but not browned. Set aside.
  2. In a heatproof bowl, whisk together the egg yolks and lemon juice until they lighten in color and become frothy, about 1-2 minutes.
  3. Place the bowl over a pot of simmering water (double boiler setup), making sure the bottom doesn’t touch the water.
  4. Slowly drizzle the warm melted butter into the egg yolks while whisking continuously until the sauce thickens to a creamy consistency, about 3-5 minutes.
  5. Remove from heat, stir in the finely chopped fresh dill, salt, and white pepper. Taste and adjust seasoning. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen.
  6. Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add a splash of vinegar.
  7. Crack each egg into a small bowl.
  8. Swirl the simmering water gently, then carefully slide the eggs one by one into the water.
  9. Poach for 3-4 minutes for runny yolks or up to 5 minutes for firmer yolks.
  10. Use a slotted spoon to lift eggs out and drain on a paper towel.
  11. While eggs poach, split and toast the English muffins until golden and crisp on the edges.
  12. Place toasted muffin halves on plates, layer with smoked salmon slices, then gently set a poached egg on top of each.
  13. Spoon the creamy dill hollandaise generously over the eggs.
  14. Garnish with fresh dill sprigs and optional capers or a dash of paprika if desired.
  15. Serve immediately for the best texture and flavor.

Notes

Keep heat low and whisk constantly when making hollandaise to avoid scrambling. Add fresh dill at the end to preserve flavor and color. Serve hollandaise immediately or keep warm over a warm water bath. Use fresh eggs for best poaching results. For dairy-free, substitute butter with vegan butter or olive oil. For gluten-free, use gluten-free bread or crispy hash browns instead of English muffins.

Nutrition

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

Find it online: https://twinkletaste.com/perfect-smoked-salmon-benedict-recipe-with-creamy-dill-hollandaise-sauce-2/