SMOKED SALMON BENEDICT ON CROISSANT with DILL-PAPRIKA-LEMON HOLLANDAISE SAUCE
Being from the East Coast, I enjoy a good bagel with lox, capers, tomatoes and onions. I also love homemade eggs benedict with farm fresh eggs, salmon and fresh greens with a homemade lemony-dill hollandaise sauce. I decided to put together two of my favorite things and make this eggs benedict on a croissant instead, topped with quick pickled red onions, capers, fresh greens. Easter and Mothers Day is around the corner and I thought that this would make a perfect Easter or Mother's Day Brunch with family and friends for you to try out.
1tbsplemon juice (more for a stronger lemon flavor)
2tbsproom temp water
2tspfresh dill, finely chopped
sprinkle of smoked sweet paprika
pinch of salt, to taste
Quick Pickled Red Onions
1/2red onion, thinly sliced
3/4cupwhite vinegar for pickling, enough to cover onions halfway
2fresh eggs per person, room temp
splash of white vinegar
water, enough to cover about an inch of surface of the pot you are using
2-4small croissants, cut in half
dill, for garnish
mixed greens to top croissants
Melt the butter in the microwave.
In a good quality saucepan, add the yolks, lemon juice and water and whisk quickly and continually over low heat until it’s frothy and doubled in size (this is an arm workout, be prepared). You don’t want too much heat or you’ll have scrambled eggs. If you need to step away for even a second, or if it’s getting to hot, remove from the heat. While continuing to whisk, slowly add the butter in a steady stream. Continue to whisk until thickened, and almost doubled. If your sauce gets too dry and thick, you can add a few tbsp of water or add a bit of lemon to give it more lemony flavor.
Once the sauce is done, add the chopped dill, salt to taste and paprika which is optional, but I think it adds a good flavor. I like more dill so I added a bit more in mine. Set aside.
Quick Pickled Red Onions
Mix in a bowl and pickle while you make the rest of the benedict items. Drain when ready to add to the benedict.
Bring a small pot of water to a boil with a splash of vinegar.
Crack open an egg into a small bowl, and use the bowl to drop the egg into the boiling water. Use a spoon to help hold the yolk in the center of the egg white area. Once the egg whites have cooked but the yolk is still wobbly, remove the poached egg with a slotted spoon and transfer to a plate. Repeat with the remaining eggs.
Cut and toast the croissants in a toaster oven or toaster to desired color. Set aside until ready to assemble.
Place the toasted croissant on a plate or board, spread a little bit of sauce, add the fresh mixed greens, salmon, poached egg, sauce, pickled onions and capers. Top with fresh dill.