This salmon cake benedict is a balanced breakfast of bougie delight. This recipe features a delicious mix of chunked rustic potato, flaky salmon, and a spinach veggiesauté, a great way to refresh your salmon leftovers.
This recipe serves 4 people.
Hollandaise Sauce Ingredients
1 cup white wine vinegar
1/2 tbsp mixed peppercorn
½ bunch tarragon
2 egg yolks
1/2 cup unsalted butter
½ small lemon, juiced
½ tbsp dijon mustard
STEP 1 In a small saucepan, add the vinegar, peppercorns, and tarragon and bring to a boil. Cook until the liquid reduces by half. Strain and set aside.
STEP 2 In a different small saucepan, melt butter over low heat. After the butter has melted, skim the white foam off the top and discard. Keep warm and set aside.
STEP 3 Add eggs and 2 tbsp of the reduced and cooled vinegar mix to a blender and blend. Next, slowly add the warmed butter until a smooth sauce is formed.
STEP 4 Add lemon juice and mustard and blend to incorporate. Move to a thermos to keep warm until serving.
Sauteed Veggies Ingredients
1 fennel bulb, core removed and sliced
1 shallot, sliced
1 Fresno chile, minced
2 garlic cloves, minced
10 oz baby spinach
STEP 1 In a medium saucepan, add 2 tbsp of olive oil and saute fennel, shallot, garlic, and Fresno chilies. Season with salt and cook until the fennel has softened.
STEP 2 Carefully add the spinach (you might have to do this in batches) and stir until the spinach has wilted. Salt and pepper to taste. Set aside but keep warm.
Salmon Cake Ingredients
½ lb leftover cooked salmon
2 tbsp dill, roughly chopped2 tsp tarragon, minced
1 tsp cayenne
1 tsp smoked paprika
Salt and pepper to taste
¼ cup chickpea paste, (15oz can of chickpeas blended with 2/4 cup water until smooth)
STEP 1 Over a bowl, use your hands to break the baked potato and leftover salmon into small pieces (the ratio of potato to salmon is really up to you. To keep the exact measurements for the other ingredients, add no more than 2 baked potatoes and up to 1lb of salmon). Next, add the dill, tarragon, cayenne, smoked paprika, and chickpea paste and stir to combine—salt and pepper to taste.
STEP 2 Heat 1 tbsp of butter and ½ tsp of olive oil in a saucepan over medium heat. Once hot, place the metal molds in the pan and pack with the salmon potato mix—Cook for 5 minutes on each side, allowing the bottom to brown before flipping.
FIN. Serve salmon cake atop a layer of the sauteed veggies and topped with a poached or fried egg and 1-2 tbsp of the hollandaise sauce.
Key Kitchen Gadgets Needed: