Smoked-Salmon Benedict With Citrus-Dill Hollandaise
- 1 cup (8 oz.) unsalted butter
- 3 large egg yolks
- 2 tablespoons cold water
- 1 1/2 tablespoons fresh lime juice (from 2 limes)
- 2 teaspoons chopped fresh dill
- 1/4 teaspoon kosher salt
- 1 tablespoon white wine vinegar
- 8 large eggs
- 4 English muffins, split and toasted
- 1 (8-oz.) skinless hot-smoked salmon fillet, flaked
- 1 ounce salmon roe
- Dill sprigs
- Prepare the hollandaise: Place butter in a small saucepan over medium-low; cook until completely melted, about 5 minutes. Using a spoon, carefully skim solids off top of melted butter; discard solids. Slowly pour melted butter from pan into a bowl, discarding any remaining solids left in pan.
- Pour water to a depth of 1 inch into bottom of a double boiler over medium; bring to a boil. Reduce heat, and simmer. Combine egg yolks and cold water in the top portion of double boiler. Cook, whisking constantly, until foamy and slightly thickened, 6 to 7 minutes. Gradually add 3/4 cup of the clarified butter, about 1 tablespoon at a time, whisking until incorporated after each addition and mixture is thickened.
- Whisk in lime juice, chopped dill, and salt until blended. (Reserve remaining clarified butter for another use.) Keep hollandaise warm.
- Prepare the eggs: See "4 Steps to Foolproof Poached Eggs," below.
- Place 2 muffin halves, cut side up, on each of 4 plates. Divide smoked salmon among muffin halves. Using a slotted spoon, remove eggs from skillet, and gently place 1 egg on top of smoked salmon on each muffin half. Top each serving with 1 to 2 tablespoons hollandaise. Top evenly with salmon roe. Garnish with dill sprigs, and serve immediately.
- 4 Steps to Foolproof Poached Eggs
- 1. Add water to a large skillet, filling two-thirds full.
- 2. Bring to a boil over high; reduce heat to medium, and simmer. Stir in vinegar.
- 3. Break each egg into a custard cup; gently slip eggs into water in skillet.
- 4. Cook until desired degree of doneness (3 minutes for runny yolks, or 4 to 5 minutes for cooked yolks).
butter, egg yolks, cold water, lime juice, dill, kosher salt, white wine vinegar, eggs, muffins, salmon fillet, salmon roe, sprigs
Taken from www.myrecipes.com/recipe/smoked-salmon-benedict-citrus-dill-hollandaise (may not work)