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Salmon Croquette Truffle Eggs Benedict

My Salmon Croquette Truffle Eggs Benedict is made with delicious, flavorful salmon croquettes topped with perfectly poached eggs and creamy truffle sauce, perfect for Mother's Day brunch at home.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 2 servings
Author: natasha

Ingredients

For Salmon Croquettes

  • 2 4 oz pre cooked salmon filets
  • 1/2 red bell pepper diced
  • 1/2 small yellow onion diced
  • 1 sprig fresh dill minced
  • 1 egg
  • 2 tbsp flour
  • 2 tbsp sesoned breadcrumbs
  • 1/2 tsp old bay seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp turmeric

For poached eggs

  • 2 - 4 fresh eggs 2 eggs for 1 serving, 4 eggs for 2 servings
  • 1 tbsp white vinegar
  • 4 cups of boiling water

For truffle hollandaise

  • 2 large egg yolks 2 eggs for 1 serving, 4 eggs for 2 servings
  • 1 tsp lemon juice
  • 1 tsp chipotle Tabasco
  • 1 tsp black truffle spread
  • Salt to taste

Instructions

To make salmon croquettes

  • Combine ingredients for salmon croquettes in a medium bowl and mix well to combine, ensure the salmon is flaky and all the ingredients are well incorporated
  • Form the mixture into 5-6 croquettes
  • Spray the croquettes with avocado oil cooking spray and air fry on 375 degrees for 12-15 minutes or unitl firm and golden brown
  • Allow the croquettes to rest while you make the sauce and poach the egg

To poach egg

  • In a medium pot, add water and bring to a rolling boil
  • Add vinegar and stir to create a whirlpool in the water
  • Gently drop in one egg at a time and cook for 3-4 minutes or unitl egg white is firm and center of the egg is jiggly to the touch
  • Drain on paper towels until ready to assemble benedict

To make truffle hollandaise

  • Put a small glass bowl that is big enough to fit on top of the pot with the warm water from poaching eggs, turn heat to low
  • Add egg yolks, lemon juice, hot saue, black truffle spread and salt and whisk until creamy and thick, about 2-3 minutes
  • Turn off heat and set aside

To assemble

  • To a plate add 2 salmon croquettes and top with 1 poached egg each
  • Add the truffle hollandaise over the poached egg and top with fresh dill
  • Serve warm and enjoy