Alaska Smoked Salmon Benedict Caribe

April 28, 2016 1 Comment

Alaska Smoked Salmon Benedict Caribe

Alaska Smoked Salmon Benedict Caribe


1 package (approximately 1 oz.) Hollandaise sauce mix
1 teaspoon dry Caribbean Jerk Seasoning
1 Tablespoon vinegar
8 large eggs
4 split English muffins or 8 slices sourdough bread, toasted or grilled
8 oz. Alaska SOCKEYE SALMON NOVA LOX, sliced or chunked
2 Tablespoons chopped chives or green onions, for garnish


Alaska Smoked Salmon



Make Hollandaise sauce according to package directions.  Stir in jerk seasoning; cover and keep warm. 

Fill a large saucepan with about 3 inches of water; bring to a simmer.  Pour in vinegar.  Carefully break the eggs into the water and cook 2 to 3 minutes, until whites are set but yolk is still soft.  Remove eggs and keep warm. 

Assemble by topping each bread slice with 1 ounce of Alaska Smoked Salmon, an egg and 2 tablespoons sauce.  Garnish with green onions.

Variation: Grilled hash brown patties, polenta, crab cakes or bagels may be substituted for English muffins or bread slices.


Alaska Smoked Salmon

1 Response


December 30, 2018

my favorite weekend breakfast, smoked salmon is the best with eggs and Hollandaise sauce

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