Smoked Trout Benedict

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Fish is not a very traditional breakfast protein, usually falling to the wayside to things like bacon or sausage. It is definite breakfast or brunch material,  and the salty/smoky nature of the fish seems to be the perfect substitute for ham. Any time I am able to find a parallel between domestic and wild protein, I am quick to try and incorporate it into traditional dishes.

Eggs benedict is a brunch staple, rich and creamy hollandaise, smoky ham, silky poached eggs. Placed all on top of a holey English muffin to capture all that goodness in every nook and cranny. It is not as difficult to make as it seems, and is sure to be a favorite for your morning breakfast gatherings. Not to mention you get to skip those crazy crowds at the local spot.

I used this recipe in tandem with my Simple Cold Smoked Trout recipe. You could use any smoked trout or fish for this recipe, though I think that salmon or trout have enough flavor to not get drowned out by the richness of the hollandaise. I typically will make a bunch of smoked trout and freeze it in vac-bags, and pull it out as needed. Though this would also go nice with any venison, bear, or boar hams you may have around.

This recipe will make a good meal for 2, and will take about 30 minutes.

Ingredients

  • 6 Egg Yolks
  • 8-10 oz of smoked trout or salmon
  • 1/2 C of melted butter
  • 1 T Lemon Juice
  • 1/2 t Kosher salt
  • English Muffins
  • Paprika
  • 4 Eggs for poaching

 

Step 1

Place the six egg yolks in a double boiler, and get the bottom pot to a rolling boil.

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Step 2

In 10 second intervals, rotate the yolks onto and off the boiler, maintaining a vigorous whisk to the yolks. Be sure to whisk all sections of the bowl to avoid stationary egg spots from solidifying and leaving a grainy texture to the hollandaise.

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Step 3

After several rotations on the boiler the egg mixture will start to thicken, at this point slowly add the melted butter while off the boiler. Setting the bowl on a towel will stabilize the bowl while you maintain a vigorous whisk, and slowly pour the butter.

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Step 4

After the butter has been incorporated, add the lemon and salt. Then vigorously stir the mixture and give a final rotation or two on the boiler to ensure a proper emulsification.

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Step 5

Once the Hollandaise is thickened it can be set aside to prepare the rest of the dish.

Step 6

Now, slice the smoked trout on an angle in good sized slices. Be sure to use as sharp a knife as possible to promote cutting, rather than flaking.

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Step 7

Next, place generously buttered English muffins onto a hot skillet to toast.

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Step 8

Now to assemble. Place the muffins on a plate and the smoked trout atop the muffins. After the trout, the poached eggs. You can use whatever method to poach you prefer, though I have grown fond of the sous vide method. I prefer sous vide for the consistency, and the cleanliness of the process. Whichever method you choose, place the egg on a paper towel just prior to adding to the muffin, this will help clean up the egg of any excess moisture. Doing so will leave a much cleaner egg for the plating.

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Step 9

After the muffins are topped, gently spoon over that amazing hollandaise. To garnish, smoked paprika is lightly dusted on top. You could absolutely get creative and add some chives or something to make them pop!

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Step 10

Pop open some bubbly and orange juice and enjoy this wild take on eggs benedict. What a way to beat those brunch crowds and kick it at home. It is super delicious, and a great way to reminisce a prior day on the water catching those delicious trout . Not to mention it looks top notch!!!!

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