Smoked Salmon Benedict
You can never have too many morn meal recipes, so give Smoked Salmon Benedict a try. One portion of this dish contains roughly 21g of protein, 24g of fat, and a total of 360 calories. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of wine vinegar, eggs, egg bread, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Combine shallots and mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes.
Whisk in cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium-low. Working with 6 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. (Can be prepared 1 hour ahead.
Let stand at room temperature.)
Place 2 toast triangles on each of 6 plates. Top with salmon. Bring vinegar water to simmer.
Transfer cream sauce to top of double boiler over simmering water.
Whisk 3 raw egg yolks into cream sauce.
Whisk constantly until sauce thickens and instant-read thermometer inserted into sauce registers 160°F, about 4 minutes.
Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over.
Garnish with dill sprigs, if desired.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Tenuta di Nozzole Le Bruniche ChardonnayNozzole Le Bruniche is an elegant and distinctive expression of the Chardonnay variety, with a clean, fragrant bouquet of white and tropical fruits offset by slight nuances of toast. On the palate, it shows a superb balance of fruit ripeness underscored by a fresh acidity and structure of medium body, with an overall impression of delicate complexity. These are repeated in the clean, persistent finish, which ends on a subtle toasty note.