Salmon Cakes Eggs Benedict 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, picking out and removing any large bones and pieces of skin. 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 3 minutes longer. 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.

EGGS BENEDICT WITH SMOKED SALMON & CHIVES

Steps:

• First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
• To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
• Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.

EGGS BENEDICT WITH SALMON

Steps:

• To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
• In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
• To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

SALMON CAKE EGGS BENEDICT

Steps:

• Heat 3 tablespoons of olive oil in a cast iron skillet over medium heat. Combine all salmon cake ingredients (salmon through lemon juice) in a medium bowl. Drop about 1/3 cup of salmon mixture into the skillet. Want perfectly round patties? I used the rings of a wide-mouth mason jar as a form in the skillet. Pan-fry at medium heat for 5-6 minutes on each side.
• Make the poached eggs. Crack eggs into individual shallow cups, like ramekins. Add a splash of vinegar to the pot of simmering water (this helps keep the egg whites together). Using the handle end of a spatula or spoon, stir the water to create a gentle whirlpool. Carefully slip the eggs in, one at a time. Don't add too many eggs at once, though - I usually cook 3 eggs at a time. Let cook for 6-7 minutes, then remove from the water using a slotted spoon.
• Once the salmon cakes and poached eggs are done, move on to the hollandaise. It's best to make hollandaise just before serving. If needed, gently melt the ghee on the stovetop or by microwaving for a few seconds at a time. Add the egg yolks, lemon juice, salt, and pepper to a blender. Turn the blender on low for about 20 seconds, then slowly start to drizzle in the ghee. If you've ever made homemade mayo, this is very similar. It should take full minutes to drizzle in the ghee - set a timer if you have to! Gradually, the mixture should emulsify and thicken. If it's too thick for your liking, just drizzle in more ghee.
• To assemble the meal, place 2-3 salmon cakes on each plate. Top with 2 poached eggs and a hearty drizzle of hollandaise. Garnish with chopped chives and sliced green onions. Diced red pepper also makes a great garnish and adds a pop of color. Serve with spring greens and fresh avocado if desired.

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.

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.

FAVORITE SALMON CAKES

Steps:

• Stir eggs, mayonnaise, mustard, Worcestershire sauce, salt, and white pepper together in a large bowl until there are no lumps left. Mix in bell pepper, parsley, and onion. Add salmon; toss gently to preserve some chunks. Add crushed saltines, barely tossing to mix the ingredients.
• Use a 1/2 cup measuring cup to divide mixture into 12 cakes. Gently press remaining saltine crumbs onto the top and bottom of each cake. Place on a parchment-lined plate, adding parchment in between the layers. Refrigerate for 10 minutes.
• Heat 2 tablespoons olive oil and 1/2 of the butter in a 12-inch skillet over medium heat. Gently place 1/2 of the patties into the heated oil and pan-fry for 4 minutes. Carefully turn and pan-fry an additional 4 minutes. Check for brownness, as you do not want your patties to burn.
• Wipe out the skillet, add remaining oil and butter, and pan-fry the remaining patties in the same manner. Garnish salmon cakes with fresh parsley and lemon slices.

EASY SALMON CAKES

Steps:

• In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
• Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
• Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
• In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

SMOKED SALMON BENEDICT

Steps:

• Combine shallots and mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes. Whisk in cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium-low. Working with 6 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. (Can be prepared 1 hour ahead. Let stand at room temperature.)
• Place 2 toast triangles on each of 6 plates. Top with salmon. Bring vinegar water to simmer. Transfer cream sauce to top of double boiler over simmering water. Whisk 3 raw egg yolks into cream sauce. Whisk constantly until sauce thickens and instant-read thermometer inserted into sauce registers 160°F, about 4 minutes. Remove from heat. Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over. Garnish with dill sprigs, if desired.