Smoked Salmon Benedict Recette

Experience the exquisite flavors of a gourmet Smoked Salmon Benedict, adapted from the renowned Herbfarm cookbook! This recipe elevates the classic brunch favorite with a vibrant sorrel sauce (easily substituted with parsley), perfectly poached eggs, and delicate smoked salmon atop toasted crumpets. Prepare to impress your guests with this elegant and surprisingly easy-to-make dish. Find the full recipe and more culinary inspiration at SplendidTable.com.

Préparation 15 min

Cuisson 35 min

Calories 251.9 kcal

Protéines 26g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Smoked Salmon Benedict

Unsalted Butter
1 shallot, finely minced
1 cup packed fresh sorrel leaves (or 1 cup packed fresh parsley)
Heavy Cream
Salt to taste
Fresh Ground Pepper
White Wine Vinegar
Crumpets
4 large eggs
4 ounces smoked salmon, thinly sliced
2 tablespoons chopped fresh chives

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Comment préparer Smoked Salmon Benedict

**Prepare the Sorrel Sauce:** Melt 2 tablespoons of butter in a medium skillet over medium heat.
Add 1 finely minced shallot and cook until softened but not browned (about 30 seconds).
Add half of the sorrel (or parsley) and stir until wilted. Add the remaining sorrel and cook until it forms a smooth puree (2-3 minutes).
Stir in 1/4 cup heavy cream and season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
**Poach the Eggs:** Fill a wide, deep pan with water and add 1 tablespoon of white wine vinegar. Bring to a gentle simmer.
While the water simmers, toast the 4 crumpets or English muffins and keep them warm in a low oven (200°F/93°C).
Crack each egg individually into a small saucer. Gently slide each egg into the simmering water.
Adjust the heat to maintain a gentle simmer—you should see bubbles forming at the bottom of the pan but not rapidly rising to the surface.
Poach for 4 minutes, or until the whites are set but the yolks are still runny.
**Assemble the Benedict:** Arrange two toasted crumpets or muffin halves on each of four warmed plates.
Carefully remove the poached eggs from the water with a slotted spoon and gently blot excess water on a paper towel.
Place one poached egg on each crumpet or muffin half.
Top each egg with a slice of smoked salmon.
Reheat the sorrel sauce gently. Spoon the sauce evenly over the salmon on each Benedict.
Garnish with chopped fresh chives and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

Fat

50g

Carbs

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Questions fréquentes

Combien de temps faut-il pour préparer Smoked Salmon Benedict ?

Smoked Salmon Benedict prend environ 50 minutes du début à la fin — environ 15 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient Smoked Salmon Benedict ?

Smoked Salmon Benedict contient environ 251.9 calories par portion, avec environ 26 g de protéines, 0 g de glucides et 32 g de lipides.

De quels ingrédients ai-je besoin pour Smoked Salmon Benedict ?

Les principaux ingrédients de Smoked Salmon Benedict sont Unsalted Butter, Shallot, Sorrel, Heavy Cream, Salt, Fresh Ground Pepper. Consultez la liste complète avec les quantités ci-dessus.