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Salmon Biscuits Benedict

Serves 4

Blender Hollandaise

Metric
Imperial
Ingredients
3
3
Egg yolks
15 ml
1 tbsp
Lemon juice
pinch pinch
of each: salt cayenne and white pepper
150 ml 2/3 cup
Butter

Eggs

Metric
Imperial
Ingredients
8
8
Eggs, poached
1 can
1 can
Ocean's sockeye salmon (213 g), drained
30 ml 2 tbsp
Mayonnaise
5 ml 1 tsp
Fresh lemon juice
4  4
Tea biscuits, split and toasted

Directions

Blender Hollandaise

  1. In a blender, combine egg yolks, lemon juice, salt, cayenne and white pepper; blend about 5 seconds.
  2. In a saucepan, melt butter and heat until almost bubbling. With blender running, add butter in a slow, thin stream; it takes only 30 seconds to emulsify. Taste and adjust seasoning.

Eggs

  1. Soft poach 8 eggs in slightly vinegar-flavoured water.
  2. In a bowl, mix salmon, mayonnaise, lemon juice and season with salt and pepper to taste.
  3. Top each toasted tea biscuit with 30 ml (2 tbsp.) of salmon mixture and 1 egg.
  4. Spoon Hollandaise sauce over and serve immediately, 2 eggs per serving.

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