It’s one of the tastiest and most decadent things on Tavern in the Village’s brunch menu. Of course, we’re talking about their glorious smoked salmon Benedict. Executive chef Jennifer LeBlanc says while they’re not offering brunch items to-go right now, it’s the perfect souped-up version to make at home. If you’re going to do it, do it up!
Smoked Salmon Benedict
(Serves 1)
Ingredients:
½ smoked salmon filet
1 English muffin
¼ red onion, chopped
2 eggs
2 tbsp garlic-herb cream cheese
Hollandaise sauce (directions below)
Blackberry Basil Gastrique (directions below)
Blackberry Basil Gastrique
1 bag frozen blackberries
¼ cup water
1 cup sugar
1 ½ tablespoons sugar
1 ½ tablespoons apple pectin
2 bunches of basil
Directions:
Bring the blackberries, water, and cup of sugar to boil and cook for 10 minutes. Pour through a strainer to remove seeds. Once seeds are removed, bring back to boil. Combine remaining sugar and apple pectin together, then slowly add to boiling blackberry juice. After mixing, pour over 2 bunches of basil and chill.
Hollandaise
1 cup of unsalted butter
4 egg yolks
½ teaspoon white vinegar
1 dried bay leaf
½ tablespoon black pepper
Salt to taste
Directions:
Place butter in a sauce pot and clarify. Once clarified, remove from heat and let come to room temperature. Place vinegar, bay leaf, and black pepper in a saucepan and reduce by two thirds, set aside. Once butter is room temperature, place egg yolks in the blender with one tablespoon of the vinegar reduction and blend on high speed. Slowly add clarified butter until mixture is thick, similar to mayonnaise. Season to taste with salt.
Putting everything together:
Make hollandaise sauce and blackberry gastrique. Set aside. Thinly slice smoked salmon filet and cut into 3-inch pieces. Slice English muffin in half and toast. In simmering water crack two eggs and poach for approximately 3 minutes. White of the egg should be opaque and the center should be soft to the touch. Spread garlic herb cream cheese on each of the English muffin halves. Place a piece of smoked salmon and chopped red onion on each English muffin. Place one poached egg on each half. Top with drizzle of hollandaise sauce and drizzle of blackberry gastrique. Enjoy!