Eggs Benedict made with Smoked Salmon. A delicious salmon filet slow smoked until tender and delicious, topped with a perfect poached egg and a flavorful and easy blender hollandaise sauce.
Preheat the smoker to 225 degrees F using fruit wood.
About an hour before smoking, season salmon with Dijon mustard, salt and pepper. If there are pin bones consider removing them (or have your butcher do it for you).
Place salmon directly on your smoker (after it's been preheated 30-45 mins). If you used farmed salmon (with more fat content) it may take longer. Always adjust for internal temperature.
Pull salmon off smoker when internal temperature reaches 145 degrees. You can slice meat or pull into small pieces to see if cooked through as well. Remove and cut into about 2" length slices in preparation for the Benedict.
Melt butter in a small saucepan until hot
In a blender, add the egg yolks, lemon juice, cayenne pepper, and salt, and blend for 20-30 seconds on LOW. ***(see notes)
While the blender is still going on low, remove the lid and and slowly add the hot butter to incorporate into the egg/lemon mixture, and keep blending, on low, for an additional 20-30 seconds until the sauce thickens.
In a medium sized sauté pan add water until the pan is about half full. Bring the water to a simmer. Break eggs, one at a time, in a small ramekin, then slowly add each egg to the water and cook about 3-4 minutes, keeping a close eye on the eggs, and gently spooning a tablespoon of water over the top of the egg, until you see the eggs slowly coming together. *The eggs should be firm, but yolk soft inside. Remove the eggs with a slotted spoon and set aside on a paper towel to soak up excess water.
To assemble: layer the English muffin with a generous amount of smoked salmon, then add the poached egg, and top with the Hollandaise sauce. Garnish with fresh dill.
Blending the egg yolks and lemon before adding the butter is crucial to the texture of the hollandaise sauce. If you add the hot butter too soon you run the risk of a thin and watery sauce. You want it thick and creamy. Emulsifying the yolk first, then adding the butter, will help create a great creamy hollandaise sauce.