Easter Series: Smoked Salmon Benedict Recipe

Easter brunch is the perfect opportunity to impress your family and friends with a delicious and unique dish. If you're a fan of smoked salmon, then this Smoked Salmon Benedict recipe is the perfect choice for your Easter brunch menu.

Ingredients:

• 4 English muffins, split and toasted

• 8 oz. smoked salmon, sliced

• 8 large eggs

• 2 tbsp. white vinegar

• 1/2 cup unsalted butter

• 3 egg yolks

• 1 tbsp. lemon juice

• 1/4 tsp. salt

• 1/4 tsp. cayenne pepper

• Fresh dill, chopped (optional)

Instructions:

1. Preheat your smoker to 225°F. Soak 1 cup of wood chips in water for 30 minutes.

2. Place the smoked salmon on a wire rack and smoke for 1-2 hours, or until the salmon is cooked through and flaky. Remove from the smoker and set aside.

3. Fill a large pot with 2-3 inches of water and bring to a simmer. Add the white vinegar and stir.

4. Crack the eggs into individual cups or ramekins. Create a vortex in the water by stirring it in a circular motion with a spoon.

5. Pour the eggs into the vortex one at a time, making sure they don't touch. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to remove the eggs from the water and set aside.

6. In a small saucepan, melt the butter over medium heat. In a separate bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper. Slowly pour the melted butter into the egg yolk mixture, whisking constantly, until the sauce is thick and creamy.

7. To assemble the Smoked Salmon Benedict, place two toasted English muffin halves on each plate. Top with smoked salmon and a poached egg. Spoon the hollandaise sauce over the eggs and sprinkle with chopped dill, if desired.

8. Serve immediately and enjoy!

Pros:

• Smoked salmon adds a unique and delicious flavor to the classic Eggs Benedict dish

• The smoky flavor pairs well with the rich and creamy hollandaise sauce

• The dish can be prepared in advance, making it perfect for hosting Easter brunch

Cons:

• Smoking salmon can be time-consuming and requires a smoker or other smoking device

• Poaching eggs can be tricky and requires practice to get right

• The hollandaise sauce can be temperamental and may require practice to get the consistency just right

Smoked Salmon Benedict is a delicious and impressive Easter brunch dish that is sure to impress your family and friends. While it may require some practice to perfect the poached eggs and hollandaise sauce, the end result is well worth the effort. Give it a try this Easter and enjoy the smoky, savory flavors of this unique twist on a classic brunch favorite.