Salmon Cakes Eggs Benedict Recipes

Steps:

• For the salmon cakes: Drain the salmon, place it in a large bowl and flake the flesh with a fork, picking out and removing any large bones and pieces of skin. You should have about 2 cups. Add the onion, mayonnaise, breadcrumbs and mustard. Gently fold until well mixed, then season to taste with salt and pepper. Shape into six 1-inch-thick patties, each about 2 1/2 inches in diameter.
• Heat a thin layer of oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until browned, about 2 minutes per side. Cover and cook until heated through, about 2 minutes longer. Keep hot.
• For the hollandaise sauce: Microwave the butter in a small microwave-safe bowl until melted and very hot, at least 30 to 40 seconds. In a blender or in the cup of an immersion blender, combine the egg yolks, lemon juice and mustard. Blend until the yolks are smooth and whipped.
• With the blender running, slowly pour in the hot butter. Season the sauce with the cayenne and salt to taste. Keep warm until ready to use.
• For assembly: Pour 2 inches of water into a large skillet and bring to a simmer over medium heat. Crack each egg into a small cup or bowl and gently tip it into the simmering water. Cook for 2 minutes, then turn off the heat and let the eggs sit in the hot water until the whites are set and the yolks just begin to firm, about 3 minutes longer. Remove each egg with a slotted spoon and allow to drain in the spoon over a paper towel to remove any excess water.
• Place a hot salmon cake in the center of a plate, then top with a poached egg. Pour a generous tablespoon or two of warm hollandaise sauce over the egg, then sprinkle with the fresh chives and garnish each plate with a lemon wedge. Repeat with the remaining salmon cakes. Serve immediately.

Steps:

• To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
• In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
• To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

Steps:

• First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
• To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
• Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.

Steps:

• For the salmon cakes: Drain the salmon, place it in a large bowl and flake the flesh with a fork. You should have about 2 cups. Add the onion, mayonnaise, breadcrumbs and mustard. Gently fold until well mixed, then season to taste with salt and pepper. Shape into six 1-inch-thick patties, each about 2 1/2 inches in diameter.
• Heat a thin layer of oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until browned, about 2 minutes per side. Cover and cook until heated through, about 2 minutes longer. Keep hot.
• For the hollandaise sauce: Microwave the butter in a small microwave-safe bowl until melted and very hot, at least 30 to 40 seconds. In a blender or in the cup of an immersion blender, combine the egg yolks, lemon juice and mustard. Blend until the yolks are smooth and whipped.
• With the blender running, slowly pour in the hot butter. Season the sauce with the cayenne and salt to taste. Keep warm until ready to use.
• For assembly: Pour 2 inches of water into a large skillet and bring to a simmer over medium heat. Crack each egg into a small cup or bowl and gently tip it into the simmering water. Cook for 2 minutes, then turn off the heat and let the eggs sit in the hot water until the whites are set and the yolks just begin to firm, about 8 minutes. Remove each egg with a slotted spoon and allow to drain in the spoon over a paper towel to remove any excess water.
• Place a hot salmon cake in the center of a plate, then top with a poached egg. Pour a generous tablespoon or two of warm hollandaise sauce over the egg, then sprinkle with the fresh chives and garnish each plate with a lemon wedge. Repeat with the remaining salmon cakes. Serve immediately.