Salmon benedict with gravlax, spinach salad and hollandaise
ByronTalbott · ♥ 8.8K likes · 369.3K views · 4 min video
Read about salmon in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ lb cold diced butter
- 1 tbsp lemon juice
- 1 tsp cayenne pepper
- 1 tsp tarragon
- 1 whole egg yolk
Bring a pot of water to a boil. Put the egg yolk in a small metal mixing bowl set over the boiling water without the water touching the bowl.
Gradually beat in cold diced butter and lemon juice with a milk frother or whisk, lifting the bowl off every 15 to 20 seconds so the yolk does not scramble.
- salt
When all the butter is in and the sauce is thick, take it off the heat and season with salt, cayenne pepper and tarragon.
- white wine vinegar
- 2 whole eggs
Add white wine vinegar to the same pot of boiling water and stir in a circle; crack the first egg into the centre, stir, crack in the second, and keep stirring 15 to 20 seconds.
- baby spinach
- shaved red onion
- olive oil
- lemon juice
- 1 whole english muffin
Dress baby spinach and shaved red onion with olive oil and lemon juice; put some on a toasted English muffin.
Assembling the salmon benedict
- cured salmon or gravlocks
Top with a few slices of cured salmon, both poached eggs and a generous portion of hollandaise.