Favorite Recipes of Maverick Swaniel Harrienger

{March 18, 2016}   Smoked Salmon Benedict (The Bon Appétit Cookbook,pages 23-24, 2006)

Serves 6.

  • 3 tablespoons minced shallots
  • 2 teaspoons dry mustard
  • 1.5 cups dry white wine
  • 0.75 cup whipping cream
  • 3 tablespoons white wine vinegar
  • 12 large eggs
  • 6 0.75″-thick brioche, lightly toasted + each slice halved diagonally
  • 8 ounces thinly sliced smoked salmon
  • 3 large egg yolks
  • 3 tablespoons chopped fresh dill
  • Fresh dill sprigs
  1. Combine shallots and mustard in medium saucepan.  Gradually whisk in wine.  Boil over high heat for 10 minutes, whisking often.  Whisk in cream.  Season with salt and pepper.
  2. Fill large bowl with ice cold water.  Bring large skillet of water to boil; add vinegar.  Reduce heat to medium-low.  Working in batches, crack open the eggs and add to simmering water.  Cook for 3 minutes.  Using a slotted spoon, transfer 1 egg at a time to ice cold water.  Reserve skillet with vinegar water.
  3. Place 2 toast triangles on each of 6 plates.  Top with salmon.  Bring vinegar water in skillet to simmer.  Transfer cream sauce to top of double boiler set over saucepan of simmering water.  Whisk 3 raw egg yolks into cream sauce.  Whisk constantly for 4 minutes.  Remove from heat.  Add chopped dill and whisk for 1 minute.  Using slotted spoon, gently transfer poached eggs, one at a time, from bowl of ice cold water to skillet of simmering vinegar water.  Cook eggs for 30 seconds.  Using slotted spoon, transfer poached egg to each toast triangle.  Spoon sauce over.  Garnish with dill sprigs.

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