A delightful twist on a brunch classic awaits with my Smoked Salmon Latke Benedict! Picture this: the satisfying crunch of golden latkes complemented by rich, smoky salmon, all topped with a perfectly poached egg and a zesty dill-lemon sauce that dances on your palate. This dish is not only a crowd-pleaser, but it’s also surprisingly quick to prepare, making it an ideal choice for those cozy weekend gatherings or even a special weekday treat. With every bite, you’ll enjoy a harmonious blend of textures that elevate your brunch experience. Are you ready to impress your loved ones with this sophisticated yet approachable recipe? Let’s dive into the details!
Why is this recipe a brunch winner?
Sophisticated yet approachable, this Smoked Salmon Latke Benedict elevates your brunch game effortlessly. Unique flavors collide with crunchy latkes, rich smoked salmon, and a vibrant dill-lemon sauce that will have your taste buds dancing. Quick to prepare, it’s perfect for those last-minute brunch gatherings or indulgent weekday treats. Versatile enough for variations, swap in crab or top with avocado for something different! Grab a side of sautéed greens to balance the richness and enjoy a satisfying meal that’s sure to impress.
Smoked Salmon Latke Benedict Ingredients
For the Latkes
• Potatoes – Use starchy varieties like Russet for better crispiness.
• Onion – Yellow onions add a delightful sweetness to the mix.
• Eggs – Essential for binding the latke mixture and adding richness.
• Matzo Meal/Flour – Helps hold the latkes together; gluten-free options work too.
• Neutral Oil – For frying; can be substituted with canola or grapeseed oils.
For the Topping
• Smoked Salmon – The star of the dish, lending umami and richness.
• Eggs – Perfectly poached for a soft texture and added protein.
For the Dill-Lemon Sauce
• Dill – Fresh dill provides vibrant flavor; swap with parsley or chives for a twist.
• Lemon Juice & Zest – Adds brightness and acidity to the sauce for a refreshing kick.
• Yogurt – Greek yogurt gives creaminess to the dill-lemon sauce.
• Honey – A touch of sweetness that balances the sauce’s acidity; maple syrup is a great alternative.
This Smoked Salmon Latke Benedict is sure to make brunch blissful!
Step-by-Step Instructions for Smoked Salmon Latke Benedict
Step 1: Make the Dill-Lemon Sauce
In a mixing bowl, whisk together 1 cup of Greek yogurt, 1 tablespoon of olive oil, 2 tablespoons of chopped fresh dill, 2 tablespoons of lemon juice, and the zest of half a lemon. Stir in 1 tablespoon of honey and a pinch of salt until fully combined. Once mixed, cover and refrigerate the sauce for at least 30 minutes to allow the flavors to meld before drizzling it over your Smoked Salmon Latke Benedict.
Step 2: Prepare Latke Mixture
Begin by coarsely grating 2 large Russet potatoes and 1 yellow onion using the largest holes of a box grater. Transfer the grated mixture to a clean kitchen towel and squeeze out excess moisture until it’s as dry as possible. In a large bowl, combine the drained mixture with 2 beaten eggs, 1/4 cup of matzo meal, and a sprinkle of salt and pepper, mixing gently until just moistened.
Step 3: Fry Latkes
Heat a large skillet over medium heat, adding enough neutral oil to cover the bottom, about 1/4-inch deep. Once the oil reaches 350°F, form handfuls of the latke mixture into round patties, about 1/2-inch thick, and carefully place them in the hot oil. Fry for 3-4 minutes on each side, or until they are golden brown and crispy. Transfer the cooked latkes to a wire rack and keep warm in an oven set at 250°F.
Step 4: Poach Eggs
In a medium saucepan, bring about 2-3 inches of water to a gentle simmer over medium heat and add a splash of vinegar. Crack each egg into a small bowl and gently slide them into the simmering water, taking care not to crowd the pan. Poach the eggs for about 3-4 minutes or until the whites are set and the yolks are still slightly soft. Once done, carefully remove the eggs with a slotted spoon and place them on a paper towel to drain.
Step 5: Assemble Dish
To create your Smoked Salmon Latke Benedict, start by placing two crispy latkes on each plate. Add a generous layer of rich smoked salmon on top of the latkes, followed by a perfectly poached egg. Drizzle the chilled dill-lemon sauce generously over the top, then finish with a sprinkle of fresh dill and a touch of lemon zest for a beautiful presentation. Serve while hot and enjoy this indulgent brunch delight!
Smoked Salmon Latke Benedict Variations
Feel free to personalize your dish with these fun twists that will make every bite even more delightful!
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Crab Delight: Swap out smoked salmon for lump crab meat for a sweet, tender alternative. The subtle sweetness of crab pairs beautifully with the crispy latkes.
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Avocado Smash: Add creamy avocado slices on top for a luscious, buttery texture. It not only enhances the flavor but offers a fresh, vibrant contrast to the dish.
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Spicy Kick: Incorporate a few slices of jalapeño or a sprinkle of red pepper flakes for an extra layer of heat. The spiciness will dance daringly alongside the dill-lemon sauce.
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Herbed Variations: Experiment with different herbs! Try using fresh basil or tarragon instead of dill to give your sauce a whole new aromatic profile. Each herb brings its unique charm.
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Greek Twist: Use tzatziki sauce instead of the dill-lemon sauce for a Mediterranean flair. The cool, tangy flavors complement the dish while adding a refreshing note.
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Nutty Flavor: Top with toasted pine nuts or almonds for a crunchy garnish. The nuttiness will bring in a delightful depth that contrasts perfectly with the softness of the poached egg.
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Veggie Medley: Throw in some finely diced bell peppers or zucchini into your latke mix. This added element not only boosts nutrition but adds varied flavors and colors.
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Veggie Benedict: For a vegetarian option, easily swap the smoked salmon for sautéed spinach or sautéed mushrooms. Packed with flavor, it’s a satisfying alternative that everyone will enjoy.
Once you find your favorite variation, don’t forget to check out how to incorporate it into something like a decadent Eggs Benedict Casserole for an even heartier brunch option!
How to Store and Freeze Smoked Salmon Latke Benedict
Fridge: Store leftover latkes in an airtight container for up to 3 days. This keeps them fresh while preventing them from becoming soggy.
Freezer: For longer storage, freeze latkes individually wrapped in plastic wrap, then placed in a freezer bag. They can be frozen for up to 2 months.
Reheating: Reheat frozen latkes directly from the freezer in a preheated oven at 400°F for about 10-15 minutes until crispy. Poached eggs are best reheated briefly in hot water for about 1-2 minutes.
Sauce Storage: The dill-lemon sauce can be stored in the fridge for up to 5 days in a sealed container, allowing you to enjoy your Smoked Salmon Latke Benedict anytime!
Make Ahead Options
These Smoked Salmon Latke Benedicts are perfect for meal prep, making your brunch gatherings a breeze! You can prepare the latke mixture up to 24 hours in advance. Simply grate the potatoes and onion, squeeze out excess moisture, and combine them with eggs and matzo meal. Store this mixture in an airtight container in the refrigerator. The dill-lemon sauce can also be made several days ahead and chilled. When you’re ready to serve, simply fry the latkes and poach the eggs; they’ll still taste just as delicious and fresh! This way, you can enjoy a gourmet brunch experience with minimal effort.
Expert Tips for Smoked Salmon Latke Benedict
• Potato Prep: Ensure the grated potatoes are thoroughly dried to prevent soggy latkes. Excess moisture is the enemy of crispiness!
• Oil Temperature: Maintain the oil at 350°F for perfectly fried latkes. Too hot can lead to burnt outsides while still raw inside, too cool creates greasy results.
• Egg Poaching: Use fresh eggs for the best poach. Crack them directly into a small bowl first, then gently slide them into simmering water to keep them intact.
• Make-Ahead Tip: Prepare latkes in advance; they reheat beautifully in the oven! Just keep them warm in a low setting to maintain crispness.
• Garnish Extra: Don’t skip on the garnish! Fresh dill and a bit of lemon zest elevate your Smoked Salmon Latke Benedict visually and flavor-wise!
• Sauce Chill: Make your dill-lemon sauce ahead of time and chill it for at least 30 minutes for the best flavor infusion.
What to Serve with Smoked Salmon Latke Benedict?
A delicious brunch experience awaits beyond just the latke dish; let these complements set the stage for a satisfying meal.
- Crispy Bacon: The salty crunch of bacon contrasts beautifully with the creamy sauce, making it a classic brunch favorite.
- Sautéed Spinach: Fresh greens offer a vibrant touch, balancing the richness of the smoked salmon and creamy sauce. With a touch of lemon juice, they’ll sing alongside your dish.
- Avocado Slices: Creamy avocado brings a lovely texture and flavor dimension while adding healthy fats to your plate. They can be seasoned with simple salt and pepper for a delicious touch.
- Fresh Fruit Salad: A fruity medley, like strawberries and citrus, brightens your meal, providing a refreshing contrast to savory flavors. Its natural sweetness is a perfect palate cleanser!
- Herbed Cream Cheese Spread: Slather a layer on bagels or toasted bread; the smooth, herby flavor pairs perfectly with the smoked salmon. It adds another layer of delectability to your brunch experience.
- Mimosa: A bubbly brunch favorite, with its refreshing combination of sparkling wine and citrus juice, enhances the glamour of your meal while complementing the richness of the dish.
- Potato Wedges: Crispy potatoes seasoned with rosemary add another crunchy element, ensuring your brunch is satisfying in every bite and finger-licking good.
- Mixed Greens Salad: Lightly dressed with lemon vinaigrette, this salad offers a crisp, fresh element that perfectly offsets the indulgent latkes, providing balance to your brunch feast.
Smoked Salmon Latke Benedict Recipe FAQs
How do I choose the right potatoes for latkes?
When making latkes, starchy potatoes like Russet are your best bet. Their higher starch content helps achieve that desired crispy texture. Avoid waxy potatoes like red or yellow, as they tend to become too soft when cooked.
What’s the best way to store leftover latkes?
To keep your leftover latkes fresh, store them in an airtight container in the fridge for up to 3 days. This will help maintain crispiness. For optimal results, lay a paper towel in the container to absorb excess moisture.
Can I freeze the latkes?
Absolutely! For freezing, wrap each latke individually in plastic wrap and then place them in a freezer bag, ensuring they’re airtight. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, reheat directly from the freezer in a preheated oven at 400°F for about 10-15 minutes until crispy.
How can I troubleshoot soggy latkes?
To prevent soggy latkes, ensure that you squeeze out as much moisture from the grated potatoes as possible. After grating, wrap them in a clean kitchen towel and really press down. Keeping the oil at the correct temperature (around 350°F) is also crucial—too low will make them greasy.
Are there any dietary considerations for this recipe?
If you or your guests have dietary restrictions, consider using gluten-free matzo meal or flour to keep the latkes gluten-free. For a lighter sauce, low-fat yogurt can replace Greek yogurt. Just be mindful of any seafood allergies, especially with the smoked salmon—feel free to substitute it with cooked crab or shrimp.
Can I prepare any components of this recipe ahead of time?
Yes, you can certainly make components ahead of time! The dill-lemon sauce can be prepared and stored in the fridge for up to 5 days. You can also make the latkes in advance; reheat them in the oven for the best results. Poached eggs can be prepared and then reheated in hot water right before serving for a perfectly warm touch.
Delicious Smoked Salmon Latke Benedict for Brunch Bliss
Ingredients
Equipment
Method
- In a mixing bowl, whisk together Greek yogurt, olive oil, fresh dill, lemon juice, lemon zest, honey, and a pinch of salt. Refrigerate for at least 30 minutes.
- Coarsely grate the Russet potatoes and yellow onion, then squeeze out excess moisture. Combine with beaten eggs, matzo meal, salt, and pepper in a bowl.
- Heat oil in a skillet to 350°F. Form latke mixture into patties and fry for 3-4 minutes on each side until golden brown. Transfer to a wire rack to keep warm.
- In a saucepan, simmer water and add vinegar. Poach eggs for about 3-4 minutes until whites are set and yolks are still soft. Drain on a paper towel.
- On each plate, place latkes, top with smoked salmon, poached egg, and drizzle with dill-lemon sauce. Garnish with fresh dill and lemon zest.