Salmon Cakes Egg Benedict With Lemon Hollandaise Crispy Capers Recipes

SALMON CAKES EGGS BENEDICT

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.

SALMON CAKES EGG BENEDICT WITH LEMON HOLLANDAISE & CRISPY CAPERS

Steps:

• To make the salmon cakes, in a bowl combine the canned salmon, egg, parsley, almond flour, red onion and juice and zest from 1 lemon. Using your hands work the mixture so that its well blended. Form the mixture into 4 patties.
• Heat 1 tbsp olive oil in a skillet on medium heat. Cook the salmon cakes for 4 minutes per side until a golden crust forms on both sides. Once done cooking transfer them to a plate and put in the oven to keep warm.
• To make the lemon hollandaise, in a tall container add the egg yolks, salt, lemon juice and water. Insert an immersion blender into the container and blend for 30 seconds. Very slowly drizzle the melted ghee into the container while blending. This could also be done in a blender if you do not have an immersion blender. Continue blending until the egg begins to emulsify and creates a thick sauce.
• Drizzle the capers with olive oil and then place them on a grill pan on medium high heat along with the asparagus spears. Cook the asparagus for 4-5 minutes until grill marks form and the asparagus begins to soften. The capers will take 3-4 minutes to cook and are done when they have puffed up and become crispy.
• Bring a pot filled with approx 3 inches of water to a bottle and add in the white vinegar. Once the water is boiling, reduce the heat to medium low and move a spoon quickly in a circular motion in the water to create a whirlpool and then crack an egg into the middle. Leave to cook for 4 minutes before removing it from the water using a slotted spoon. Repeat with the remaining eggs.
• To assemble place 4-5 asparagus spears on the center of the plate and top with 2 salmon cakes. Place on top of each a handful of arugula, 2 poached eggs and pour some of the lemon hollandaise overtop. Sprinkle with the crispy capers and chopped chives before serving.