Chef Kerry Kilpin from Steenberg has many twists to the classic Eggs Benedict – from pork belly to mushrooms – but we love this recipe for Salmon Benedict served on potato rosti. You’ll find it on the menu at Steenberg’s Bistro Sixteen82 and it’s best paired with a glass of Steenberg’s MCC. Chef Kerry says that the trick to a smooth and creamy Hollandaise is to use clarified butter, and for perfect poached eggs add vinegar to the boiling water.
4 x 50g Smoked Salmon
120g English Spinach
10ml white wine vinegar
- Place a pot of water on the stove with the vinegar and bring to simmer. Using a spoon circulate the water in a gradual spiral. Place one egg slowly at a time in to the water and poach till the desired cooking temperature. Pre-heat a pan to medium heat, place the butter and spinach and allow to wilt for 1minute, season with salt and pepper.
3 egg yolks
400g butter (Melt and clarify)
Salt and pepper
- Heat your butter until piping hot.
- In a food processor place your egg yolks with 10ml of hot water, blend till light and fluffy. Gradually add the very hot butter allowing the mix to emulsify and the eggs to cook.
- The sauce will thicken as you add the hot butter. If you find your sauce is getting very thick add a little more water to avoid it splitting. Season with salt and lemon juice.
2 potatoes grated
Salt and pepper
- Squeeze the grated potato to remove as much liquid as possible. Mix the potato, egg and seasoning. Divide the potato in 4. Heat a pan with a little oil. Using a metal ring shape the potato rostis into rounds in the pan and fry. Fry on a low heat until golden brown on both sides.
- In the centre of a plate place the potato rosti, top with salmon, spinach and 2 poached eggs, drizzle with hollandaise sauce