Description
This Smoked Salmon Benedict on Croissant recipe features a luxurious twist on the classic benedict with perfectly poached eggs, tender smoked salmon, quick pickled red onions, and a creamy dill-paprika-lemon hollandaise sauce, all stacked on buttery toasted croissants for a delicious brunch or breakfast treat.
Ingredients
Scale
Quick Pickled Red Onions
- ½ small red onion, thinly sliced
- ¼ cup rice vinegar
- 1 cup warm water
- ¼ tsp kosher salt
Dill-Paprika-Lemon Hollandaise Sauce
- 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)
Poached Eggs
- 4 eggs, room temperature
- 1 tsp white vinegar
- Water for poaching
Assembly
- 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
- Quick Pickled Red Onions: Place the thinly sliced red onions in a colander and rinse under warm water while scrunching the onions with your hands to soften and remove harshness. Transfer to a small bowl and combine with rice vinegar, warm water, and kosher salt. Let them sit and marinate while you prepare the rest of the dish. Drain before assembling.
- Make Hollandaise Sauce: Melt the butter in a microwave or saucepan and set aside in a bowl. In a nonstick saucepan over low heat, whisk together egg yolks, lemon juice, and water vigorously until the mixture froths and doubles in size. Slowly stream in the melted butter while continuously whisking until the sauce thickens and nearly doubles. If the sauce becomes too thick or dry, thin with a few tablespoons of water or extra lemon juice to taste. Stir in finely chopped dill, smoked paprika, and salt to taste. Set aside.
- Poach the Eggs: Bring a small pot of water to a gentle simmer with the white vinegar added. Crack an egg into a fine-mesh strainer to remove excess white, then transfer the egg carefully into a small cup. Create a gentle whirlpool in the simmering water with a wooden spoon, then gently slide the egg into the center. Poach for 3.5 to 4 minutes until the whites are set but yolks remain runny. Scoop out with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
- Toast the Croissants: Slice and toast the croissants (or substitute English muffins or bagels) in a toaster or toaster oven until golden and crisp. Set aside until assembly.
- Assemble the Benedict: On each toasted croissant half, spread a small amount of the hollandaise sauce. Layer with capers, pickled red onions, and smoked salmon slices. Top with a poached egg and spoon over additional hollandaise sauce. Garnish with fresh chopped dill and serve immediately.
Notes
- Use room temperature eggs for better poaching results.
- Adjust lemon juice in hollandaise to balance tartness according to taste.
- Removing excess egg whites by straining results in neater poached eggs.
- Pickled onions can be made ahead and stored in the fridge for up to 2 days.
- If sauce is too thick, gradually add warm water to adjust consistency.
- Substitute croissants with English muffins or bagels if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: smoked salmon benedict, hollandaise sauce, poached eggs, croissant benedict, brunch recipe, smoked salmon recipe, quick pickled onions
