Recipe: Smoked Salmon Benedict

Smoked Salmon Benedict

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.