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October 15, 2007 / Tony

Smoked Salmon Benedict

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I made the most delightful brunch this past Sunday.  I am a huge fan of eggs benedict and of hollandaise sauce in general.  But even I like to have some variation on my favorite dishes.  I found this twist on eggs benedict in The Bon Appetit Cookbook

Smoked Salmon Benedict

3 T minced shallots

2 tsp dry mustard

1 1/2 cups dry white wine

3/4 cup whipping cream

6 english muffins

8 oz smoked salmon

3 large egg yolks

3 T chopped fresh dill

Place shallots, dry mustard, and wine in small saucepan.  Bring to a boil and reduce to 1/2 cup.  Add the whipping cream and heat to a simmer.  In a small bowl, beat the eggs yolks until they become pale in color.  Using a whisk, incorporate the yolks into the cream mixture.  Then over low even heat (preferably over a double boiler), whisk until the mixture thickens.  Mix in the dill and keep warm. 

Meanwhile, toast the English Muffins and poach your eggs.  To poach, heat a large, deep saucepan filled with water and some vinegar (about 3 T for 2 quarts of water).  Bring the water to a gentle simmer, and crack the eggs directly into the water.  Then, just wait for them to float to the surface and remove with a slotted spoon. 

To serve, place the smoked salmon over the English Muffin halves.  Place one poached egg over each muffin and the top with the cream sauce.  Serve immediately.

The result is a rich yet lighter take on the usual eggs benedict.  The acidity of the sauce makes a perfect match with the smokiness of the salmon while the dill simply is a perfect partner with any kind of salmon.  It is a really delicious combination. 

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