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Perfect Smoked Salmon Benedict Recipe with Creamy Dill Hollandaise Sauce

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A quick and easy smoked salmon Benedict topped with a creamy dill hollandaise sauce, perfect for brunch or special occasions. This recipe balances smoky, creamy, and tangy flavors with simple ingredients and approachable techniques.

Ingredients

Scale
  • 4 large eggs (room temperature for easier poaching)
  • 2 English muffins, split and toasted
  • 6 ounces smoked salmon, thinly sliced (Wild Alaska or Scottish preferred)
  • Fresh dill sprigs for garnish
  • 1 tablespoon white vinegar (for poaching water)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • 1 tablespoon finely chopped fresh dill
  • Salt to taste
  • White pepper to taste

Instructions

  1. Prepare the Hollandaise Sauce (about 15-20 minutes): Fill a medium pot with about an inch of water and bring to a gentle simmer over low heat.
  2. In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is light and slightly thickened (about 1-2 minutes).
  3. Place the bowl over the simmering water, making sure the bottom doesn’t touch the water to avoid scrambling the eggs.
  4. Slowly drizzle in the warm melted butter while whisking continuously until the sauce thickens and becomes silky. If too thick, add a teaspoon of warm water to loosen.
  5. Remove from heat and stir in chopped dill, salt, and white pepper. Keep warm.
  6. Poach the Eggs (8-10 minutes): Fill a wide, shallow pan with water, add vinegar, and bring to a gentle simmer.
  7. Crack one egg into a small bowl.
  8. Create a gentle whirlpool by stirring the water and carefully slide the egg into the center to help the whites wrap around the yolk.
  9. Poach for 3-4 minutes for runny yolk or 5 minutes for slightly firmer yolk.
  10. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.
  11. Toast English Muffins and Assemble: Toast the English muffins until golden brown and crispy.
  12. Arrange muffin halves on plates, layer with smoked salmon slices, then gently place a poached egg on top of each.
  13. Ladle the creamy dill hollandaise generously over the eggs.
  14. Garnish with fresh dill sprigs and serve immediately.

Notes

If hollandaise sauce breaks, whisk in a teaspoon of warm water slowly until smooth again. Use fresh, room-temperature eggs for easier poaching. Vinegar in poaching water helps whites firm quickly but avoid overuse to prevent flavor alteration. Serve immediately for best taste. For dairy-free, substitute butter with plant-based alternative. Gluten-free by swapping English muffins with gluten-free bread or polenta rounds.

Nutrition

Keywords: smoked salmon benedict, hollandaise sauce, dill hollandaise, brunch recipe, poached eggs, easy eggs benedict, smoked salmon breakfast

Find it online: https://prismtaste.com/perfect-smoked-salmon-benedict-recipe-with-creamy-dill-hollandaise-sauce/