Smoked Salmon Benedict with Fresh Dill Hollandaise Sauce and Local Sourdough Bread

Smoked Salmon Benedict with Fresh Dill Hollandaise Sauce and Local Sourdough Bread
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About This Recipe

Welcome to the culinary heart of Napa Valley! I'm Lily, your guide to the gastronomic wonders of this region. Today, let's dive deep into one of the finest smoked salmon recipes that exemplifies the taste of Napa - the Smoked Salmon Benedict with Fresh Dill Hollandaise Sauce, served on Local Sourdough Bread.

The Essence of Salmon and Eggs

When we talk about a smoked salmon breakfast, the rich, savory notes of the salmon combined with the creaminess of eggs create a match made in heaven. Our version of the eggs benedict salmon recipe brings out the best of both worlds. It's not just any regular eggs benedict recipe; it’s an ode to the incredible produce of Napa Valley.

An Array of Ingredients that Sing the Song of Napa

The amalgamation of smoked salmon and eggs is elevated with the tangy punch of hollandaise sauce, infused with fresh dill. This blend harmoniously sits atop a slice of local sourdough bread, providing a crunchy contrast to the soft and luscious toppings. Every bite is a tribute to Northern California's culinary prowess.

A smoked salmon breakfast must be balanced with the right accompaniments. Picture a refreshing arugula salad drizzled with lemon vinaigrette, sprinkled with capers, and layered with thin slices of red onion. This salad not only complements the richness of the smoked salmon eggs benedict but also introduces a fresh palate cleanser. For those with a sweet tooth, a delicate lemon or berry sorbet serves as the perfect dessert. It’s light, refreshing, and an excellent palate cleanser.

In Napa, freshness is key. For those venturing into creating easy smoked salmon recipes, ensure you source the best. The Oxbow Public Market houses The Smokehouse, known for its premium smoked salmon. If it's sourdough you seek, the Acme Bread Company or the Model Bakery in St. Helena won’t disappoint. And for those who like a twist, adding smoked salmon cream cheese as a spread offers an extra layer of flavor to this salmon breakfast recipe.

Wine: The Nectar of Napa

No meal in Napa is complete without wine. As you savor each bite of your smoked salmon and eggs creation, take a moment to enjoy the vistas of Napa. Enhance this experience with a glass of crisp local Chardonnay or, if you fancy bubbles, a sparkling wine from renowned wineries like Schramsberg Vineyards or Domaine Carneros.

In essence, with the right ingredients and paired wine, you're not just making a dish; you're crafting an experience. A symphony of flavors awaits. So, roll up those sleeves, light up that stove, and embark on a culinary journey through Napa Valley. Here's to delicious adventures and sumptuous smoked salmon recipes! Cheers!

Hero Ingredient Spotlight: Fresh Dill

Fresh dill, with its aromatic and slightly tangy flavor, is a beloved herb in many world cuisines. Not only does it add a burst of freshness to dishes, but it also boasts a range of health benefits. Rich in vitamin C, manganese, and several powerful antioxidants, dill can contribute to improved digestion and provide immune-boosting properties. When paired with smoked salmon and hollandaise sauce, the subtle anise-like notes of dill accentuate the smokiness of the salmon, creating a symphony of flavors. Sourced locally, fresh dill in our Smoked Salmon Benedict adds that quintessential touch that sets it apart from the regular Eggs Benedict.

How to Perfectly Poach an Egg

Poaching an egg might seem intimidating, but with a bit of practice and the right technique, you can master this essential cooking skill.

  1. Fresh Eggs are Key: Always use fresh eggs for poaching. They have firmer whites, which will hold together better during the poaching process.
  2. Simmer, Don't Boil: Bring your water to a gentle simmer. Bubbles should barely break the surface. Boiling water can cause the egg to break apart.
  3. A Touch of Vinegar: Add a tablespoon of white vinegar to the simmering water. This helps the egg white coagulate more quickly.
  4. The Whirlpool Method: Before sliding in the egg, stir the water in one direction to create a whirlpool. This helps the egg white wrap around the yolk.
  5. Gentle Slide: Crack the egg into a bowl first. Bring the bowl close to the surface of the water and gently slide the egg in.
  6. Timing is Crucial: For a runny yolk, poach for about 3-4 minutes. Adjust the time based on your desired doneness.

FAQs

  1. Can I substitute another type of bread for the sourdough? Yes, while sourdough offers a unique tangy flavor, you can substitute with an English muffin, bagel, or another type of artisanal bread.
  2. How can I store leftover hollandaise sauce? Hollandaise sauce is best served fresh. However, if you must store it, place it in an airtight container and refrigerate for up to one day. Reheat gently over low heat, stirring constantly to prevent curdling.
  3. I have a dairy allergy. What can replace the butter in the hollandaise sauce? You can use dairy-free butter or even coconut oil as a substitute. The taste might be slightly different, but the texture should remain creamy.
  4. Can I use dried dill instead of fresh? While fresh dill provides a more vibrant flavor and aroma, you can substitute with dried dill in a pinch. Use one-third the amount of dried dill as you would fresh.
  5. What other types of fish can I use in place of smoked salmon? Smoked trout or gravlax make excellent alternatives to smoked salmon in this recipe.

Tips for Success

  1. Butter Temperature: When making hollandaise sauce, ensure the melted butter is warm but not boiling. Too hot, and it can scramble the egg yolks.
  2. Garnish Galore: Elevate the presentation by adding additional garnishes like capers, thinly sliced red onions, or a sprinkle of paprika on top.
  3. Wine Pairing: While Napa Valley Chardonnay is recommended, a local sparkling wine can add a delightful effervescence that contrasts the rich flavors of the benedict.

With these insights, you're all set to create a brunch masterpiece that will not only impress with its flavor but also with the depth of knowledge you bring to the table. Enjoy!

Recipe Overview

Recipe:
Smoked Salmon Benedict with Fresh Dill Hollandaise Sauce and Local Sourdough Bread
Author:
Lily Anderson
Season:
Spring
Yield:
4 servings
Calories Per Serving:
615
Prep Time:
PT20M
Cook Time:
PT10M
Total Time:
PT30M

Ingredients List

Ingredients:

For the fresh dill hollandaise sauce:

  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh dill

For the smoked salmon benedict:

  • 4 large eggs
  • 4 slices local sourdough bread
  • 8 ounces smoked salmon
  • 1 tablespoon chopped fresh chives, for garnish
  • Fresh dill sprigs, for garnish

Step-by-Step Directions

  1. To make the fresh dill hollandaise sauce, whisk the egg yolks and lemon juice together in a heatproof bowl until the mixture is thick and doubled in volume. Place the bowl over a saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl.
  2. While continuously whisking, slowly drizzle the melted butter into the egg yolk mixture. Keep whisking until the sauce is thick and smooth. Remove the bowl from the heat, and stir in the chopped fresh dill. Season the hollandaise sauce with salt and freshly ground black pepper to taste. Set aside and keep warm.
  3. Fill a large, shallow saucepan with water, and bring it to a gentle simmer. Crack the eggs one at a time into a small bowl, then gently slide each egg into the simmering water. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to remove the eggs from the water and drain them on a paper towel-lined plate.
  4. Toast the sourdough bread slices until they are golden brown and crispy.
  5. To assemble the smoked salmon benedicts, place a slice of toasted sourdough bread on each plate. Layer the smoked salmon on top of the bread, and carefully place a poached egg on top of the salmon.
  6. Spoon a generous amount of the fresh dill hollandaise sauce over each poached egg, and garnish with chopped fresh chives and dill sprigs.
  7. Serve this delectable Smoked Salmon Benedict with a glass of Napa Valley Chardonnay. The creamy, buttery notes of the wine perfectly complement the rich flavors of the smoked salmon, poached eggs, and dill hollandaise sauce, creating a truly indulgent and memorable dining experience in our beautiful wine country.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

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