Smoked Salmon Benedict

Name: Smoked Salmon Benedict
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 large egg yolks; 3/4 lb unsalted butter; 2 tbsp lemon juice; 8 slices rye bread; 1 1/2 lb smoked salmon; 3 tbsp capers; 8 large eggs; 1 red onion

Poached eggs and hollandaise over smoked salmon and rye toast.

Prep: 25 min
Cook: 20 min
Serves 8
Difficulty: hard

Poached eggs and smoked salmon with hollandaise on English muffins — lighter benedict for crews who want fish instead of Canadian bacon.

694Cal

33gProtein

17gCarbs

54gFat

Ingredients

6 large egg yolks
3/4 lb unsalted butter
2 tbsp lemon juice
8 slices rye bread
1 1/2 lb smoked salmon
3 tbsp capers
8 large eggs
1 red onion

Instructions

Make dill hollandaise: Blend yolks, lemon juice, and a pinch of salt 30 seconds. With blender running, slowly stream hot melted butter until thick. Stir in dill and hold warm in a thermos—not direct heat.
Toast rye and prep salmon: Toast rye slices until crisp at the edges. Arrange smoked salmon on a cold platter with capers and shaved red onion ready for fast assembly.
Poach the eggs: Simmer two wide pots of water with a splash of vinegar. Slide eggs in gently and poach 3–4 minutes until whites are set (165°F) and yolks remain runny. Drain on towels.
Assemble the base: Place toasted rye on warm plates. Layer salmon generously, scatter capers and a few onion slices over each portion.
Top and sauce: Crown each with a poached egg, spoon dill hollandaise over the top, and finish with extra dill and lemon wedges. Serve within 2 minutes while yolks stay runny.

Station workflow

Keep salmon cold until assembly—warm plates only, not warm fish.
Poach eggs in two pots simultaneously to finish eight within the same window.
Hold hollandaise in a thermos at the line; never reheat over direct flame.

Cleanup

Rinse caper brine from prep surfaces promptly—it stains counters if left to dry.
Wash poaching pots with cold rinse first, then hot soapy water to lift egg whites.

Leftovers

Smoked salmon benedict does not reheat well; cook to actual crew count.
Use leftover salmon and rye in a scrambled egg hash with capers and dill.