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 Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 2servings
Author natasha
Ingredients
For Salmon Croquettes
2 4ozpre cooked salmon filets
1/2red bell pepper diced
1/2small yellow oniondiced
1sprig fresh dillminced
1egg
2tbspflour
2tbspsesoned breadcrumbs
1/2tspold bay seasoning
1/2tspsmoked paprika
1/4tspturmeric
For poached eggs
2 - 4fresh eggs2 eggs for 1 serving, 4 eggs for 2 servings
1tbspwhite vinegar
4cupsof boiling water
For truffle hollandaise
2large egg yolks2 eggs for 1 serving, 4 eggs for 2 servings
1tsplemon juice
1tspchipotle Tabasco
1tspblack 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