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Smoked Salmon Benedict

v

Serves 4

 
  • 4 Bays English Muffins, split, toasted
  • 4 ounces sliced smoked salmon
  • 8 poached eggs
  • Balsamic Beurre Blanc Sauce (recipe follows)
  • Red Onion Confit (recipe follows)
  • Fresh chives, snipped

Layer smoked salmon, the 1 tablespoon onion confit on toasted muffin halves. Top with poached eggs. Drizzle with sauce and garnish and chives.

Note: Balsamic Beurre Blanc Sauce can be held in a pre-warmed thermos bottle for up to one-half hour before serving.

Red Onion Confit
  • 2 large red onions, cut in julienne strips
  • 1/4 cup each: red wine, red wine vinegar
  • 2-3 tablespoons honey
  • 1/4 teaspoon black pepper, coarsely ground
  • 1/8 teaspoon salt

Combine ingredients in 2-3 quart saucepan. Cover and cook over medium high heat for 5 minutes. Remove cover and continue cooking over medium heat, stirring occasionally, about 25 minutes until liquid has evaporated and onions are the consistency of a marmalade. Can be prepared a day or two ahead and stored covered in refrigerator.

Yield: 1-1/4 cups

Balsamic Beurre Blanc Sauce
  • 3 tablespoons dry white wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced shallot
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, coarsely ground
  • 1/2 pound (2 sticks) unsalted butter, cut in eighths
  • 1/2 tablespoon fresh chives, snipped
  • Pepper and salt

In a small saucepan, boil first six ingredients until reduced to about 1-1/2 tablespoons. Remove from heat and whisk in butter, adding 1 to 2 pieces at a time. Add chives. Salt and pepper to taste.

Yield: 1 cup  

Provided by Bays English Muffins

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified January 2007


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