Latke and Smoked Salmon Benedict with Brown Butter Hollandaise

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Latke and Smoked Salmon Benedict with Brown Butter Hollandaise

This looks like a patschke and it sort of is — unless you are organized. It is so DELICIOUS and perfect for any special occasion. Follow our steps and wait for the compliments. You deserve it!

Use your favorite latke recipe or see our crispy latke recipes here.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 6 latkes
  • Poached eggs
  • Wilted spinach
  • About 18 slices of smoked salmon
  • Brown butter hollandaise sauce

Poached Eggs

  • 4 cups water
  • 2 teaspoons vinegar
  • 6 eggs, cracked individually in ramekins or small bowls

Spinach

  • 2 tablespoons butter
  • 2 shallots, minced
  • 4 cups baby spinach or Swiss chard, rough chopped
  • Kosher salt
  • Freshly ground black pepper

Brown Butter Hollandaise Sauce

  • 8 ounces butter
  • 6 egg yolks
  • 4 - 6 tablespoons fresh lemon juice
  • Pinch of cayenne
  • ½ teaspoon kosher salt
  • Pinch of freshly ground black pepper

Preparation

1. Make the latkes and arrange them on a foil-lined baking sheet. Preheat oven to 300°F.

2. Make poached eggs and keep them warm and not hot, in a bath of warm water

3. Gather and portion smoked salmon, by making bundles of salmon ready to be put on top of latkes.

4. Wilt spinach or chard and keep warm.

5. Make hollandaise and keep warm.

Poached Eggs: 

1. Heat a medium skillet with water over medium heat. Add vinegar.

2. When water begins to simmer, add eggs, gently and toward the side of the pan. 

3. Swirl the water very gently to coax the white over the yolk. Cover and turn off the heat The eggs are finished when the white is solid but the yolk is still liquid, in 5 minutes. Transfer eggs to a shallow pan with warm water. The eggs can be held for hours.

Spinach: 

1. Heat butter in a sauté pan until melted. Add shallots and sauté until soft and beginning to brown. 

2. Add spinach or chard and sauté until just wilted. Season with salt and pepper.

Brown Butter Hollandaise Sauce:

1. Melt butter in a small saucepan and continue cooking until it is nut brown and very fragrant, about 8 to 12 minutes.

2. While butter is browning, add egg yolks into blender and add lemon juice, cayenne, salt, and pepper. Give the motor several pulses to break up egg yolks. 

3. While butter is hot and with the motor running on high, pour in a steady stream of butter until you hear the motor “catch”. This will happen when the ingredients become a thick sauce instead of a liquid. Try to leave milk solids behind in the pan. 

4. Keep sauce warm, but not too hot or it will break. You can transfer it to a bowl that is set into a larger bowl of warm water.

Assembly:

1. Place a hot latke on a serving platter or plate.

2. Place a layer of wilted spinach on top of latke.

3. Top spinach with smoked salmon.

4. Top salmon with poached egg and ladle luscious brown butter hollandaise over the egg.