Dinner

Smoked Salmon Croissant Benedict with Dill-Paprika-Lemon Hollandaise Recipe

ByEthan Lark October 15, 2025October 15, 2025

Introduction

Smoked Salmon Benedict on Croissant is a luxurious twist on the classic brunch favorite, combining flaky croissants with delicate smoked salmon and perfectly poached eggs. Topped with a zesty dill-paprika-lemon hollandaise, this dish offers a delightful balance of creamy, tangy, and savory flavors that will impress any brunch guest.

The image shows several open-faced dishes on a dark wooden surface, each with a base layer of dark crisp bread or cracker, topped with green leafy spinach. On top of the spinach sits a bright red layer of smoked salmon, followed by a soft white poached egg. Each is covered in a creamy, pale yellow sauce with visible specks of herbs and thin slices of pink pickled onions spread through it. Small dark green capers are scattered over the sauce, adding texture and color contrast. The overall look is fresh and rich, with the colors standing out against the wooden surface and a white marbled background visible at the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp unsalted butter (melted)
4 egg yolks
1 tbsp lemon juice (more for a stronger lemon flavor)
2 tbsp water (room temperature)
2 tsp dill (finely chopped)
¼ tsp smoked paprika
¼ tsp kosher salt (more to taste if needed)
½ small red onion (thinly sliced)
¼ cup rice vinegar
1 cup warm water
4 eggs (room temperature)
1 tsp white vinegar
Water (for poaching)
4 croissants (or English muffins or bagels, cut in half and toasted)
8 slices smoked salmon (2 per person)
1 tbsp capers (drained)
1 tbsp dill (chopped, for garnish)

Instructions

Step 1: Prepare the quick pickled red onions by rinsing the thinly sliced onions under warm running water. Place them in a small bowl with rice vinegar, warm water, and a pinch of salt. Let them sit while you prepare the remaining components. Drain before assembling.
Step 2: Melt the butter in the microwave or in a saucepan and set aside in a bowl.
Step 3: For the hollandaise sauce, whisk egg yolks, lemon juice, and water in a nonstick saucepan over low heat. Continue whisking quickly and continuously until the mixture is frothy and has doubled in size. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens and nearly doubles in volume. If too thick, add a few tablespoons of water or more lemon juice to adjust consistency and flavor.
Step 4: Stir in the chopped dill, smoked paprika, and salt to taste. Set the sauce aside.
Step 5: Bring a pot of water to a gentle boil, adding white vinegar. Crack each egg into a small fine-mesh strainer to remove excess whites, then into a small bowl. Create a gentle whirlpool in the water with a wooden spoon and carefully slip eggs into the water. Poach eggs for 3.5 to 4 minutes, then remove with a slotted spoon onto a paper towel-lined plate. Repeat for all eggs.
Step 6: Toast croissants, English muffins, or bagels until golden and crisp.
Step 7: To assemble, place toasted croissant halves on a plate. Spread a little hollandaise sauce, then layer with capers, pickled onions, smoked salmon, and a poached egg. Spoon more hollandaise on top and garnish with fresh dill before serving.

Tips & Variations

Use fresh dill for the best flavor in the hollandaise and as garnish.
If you prefer a spicier kick, add a pinch of cayenne pepper to the hollandaise sauce.
English muffins or toasted bagels work well as alternatives to croissants for a different texture.
For easier poaching, use fresh eggs and ensure the water is gently simmering, not boiling vigorously.

Storage

Store leftover hollandaise sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat while whisking to prevent curdling. Poached eggs and toasted croissants are best enjoyed fresh, but you can prepare pickled onions and sauce in advance. Smoked salmon should be kept refrigerated and used within its expiration date.

How to Serve

The image shows four small open-faced sandwiches on a wooden board, each with several visible layers. The bottom layer is a crispy, light brown bread base. On top of this, there is a layer of fresh green leaves, followed by slices of bright orange smoked salmon. Above the salmon, there is a soft white layer of cream or cheese, and the whole sandwich is covered with a thick, creamy, pale yellow sauce with flecks of herbs and thin slices of pink radish. Small green capers are scattered on top of the sauce. The wooden board has a rich dark brown color and natural grain patterns, contrasting with the vibrant colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hollandaise sauce ahead of time?

Yes, you can make the hollandaise sauce ahead and refrigerate it for up to 2 days. Reheat it gently over low heat, whisking continuously to maintain smoothness.

How do I prevent my poached eggs from falling apart?

Using fresh eggs and straining them to remove excess whites helps keep the whites compact. Creating a gentle whirlpool in simmering water before adding the egg also encourages the whites to wrap around the yolk neatly.