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Perfect Smoked Salmon Benedict Recipe with Creamy Dill Hollandaise Made Easy

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A quick and elegant brunch recipe featuring delicate smoked salmon over toasted English muffins, topped with a luscious creamy dill hollandaise sauce. Ready in under 30 minutes, perfect for special occasions or a treat-yourself day.

Ingredients

Scale
  • 4 large eggs, preferably free-range (room temperature for best poaching)
  • 2 English muffins, split and toasted
  • 6 oz (170 g) smoked salmon, thinly sliced
  • 1 tablespoon white vinegar
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1/2 cup (115 g) unsalted butter, melted and warm
  • 2 tablespoons fresh dill, finely chopped
  • Pinch of salt
  • Pinch of cayenne pepper or white pepper (optional)
  • Optional garnishes: fresh dill sprigs, capers, freshly cracked black pepper

Instructions

  1. Prepare the Hollandaise Sauce: In a small heatproof bowl, whisk together the egg yolks and lemon juice until light and frothy. Place the bowl over a pot of simmering water (double boiler method), ensuring the bowl doesn’t touch the water. Slowly drizzle in the warm melted butter while whisking continuously until thickened. Fold in chopped dill, salt, and a pinch of cayenne or white pepper. Keep warm over low heat, stirring occasionally. If sauce thickens too much, whisk in a teaspoon of warm wat…
  2. Toast the English Muffins: Split and toast the English muffins until golden and crisp. Set aside on warm plates.
  3. Poach the Eggs: Fill a medium saucepan with about 3 inches of water, add white vinegar, and bring to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and slide in one egg at a time. Poach for 3-4 minutes for runny yolks or longer for firmer yolks. Remove eggs with a slotted spoon and drain on paper towels.
  4. Assemble the Benedict: Place toasted English muffin halves on plates. Layer smoked salmon slices evenly over muffins. Gently place a poached egg on top of the salmon. Spoon a generous amount of creamy dill hollandaise over the eggs.
  5. Garnish and Serve: Finish with fresh dill sprigs, capers, and freshly cracked black pepper. Serve immediately while warm.

Notes

Keep the double boiler water at a gentle simmer to avoid scrambling the eggs in the hollandaise. Use fresh eggs for best poaching results. If sauce thickens too much, whisk in a teaspoon of warm water. For dairy-free, substitute butter with coconut oil or dairy-free margarine and use dairy-free smoked salmon if available. For gluten-free, replace English muffins with gluten-free bread or savory gluten-free pancakes. Poach eggs gently and do not rush the process for best texture.

Nutrition

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

Find it online: https://milaspoon.com/perfect-smoked-salmon-benedict-recipe-with-creamy-dill-hollandaise-made-easy/