Share it

Alaska Smoked Salmon Benedict Caribe

by Nikolai Nikitenko April 28, 2016

Alaska Smoked Salmon Benedict Caribe

Ingredients

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
 

Directions

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.





Nikolai Nikitenko
Nikolai Nikitenko

Author


Leave a comment

Comments will be approved before showing up.


Also in Recipes

Corn & Alaskan Crab Fritters With Verde Avocado Salsa
Corn & Alaskan Crab Fritters With Verde Avocado Salsa

by Nikolai Nikitenko July 14, 2016

Continue Reading →

Chili Garlic Alaskan Pollock
Chili Garlic Alaskan Pollock

by Nikolai Nikitenko July 07, 2016

Continue Reading →

BBQ Wild Alaskan Salmon Flatbread
BBQ Wild Alaskan Salmon Flatbread

by Nikolai Nikitenko July 06, 2016

Continue Reading →

SEO