Green Onion Rösti Smoked Salmon Benedict

Rösti

• 1 ½ lbs Yukon Gold potatoes, peeled & grated

• 2 tsp all-purpose flour

• 1 large egg

• 4 tbsp unsalted butter, melted (plus more for frying)

• 2 green onions, finely chopped

• 1 tsp salt

• ¾ tsp freshly ground black pepper

Toppings

• 1 large avocado, sliced

• 8 slices Canada Smoked Fish Gravlax

• 2 tbsp fresh dill, chopped

• Optional: caviar, microgreens

Poached Eggs

• 4 large eggs

• 1 tbsp white vinegar

• Salt, for poaching water

Dill Hollandaise Sauce

• 4 large egg yolks

• 1 tbsp fresh lemon juice

• ½ cup (1 stick) unsalted butter, melted

• Salt & freshly ground black pepper

• 1 tbsp fresh dill, finely chopped

1. Make the Rösti

1. Coarsely grate the peeled potatoes into a large bowl.

2. Working in batches, transfer the grated potato to a clean tea towel and squeeze out as much liquid as possible.

3. In a clean bowl, combine the dry potatoes with flour, egg, green onions, salt, and pepper.

4. Heat 2 tbsp of butter in a large non-stick skillet over medium heat.

5. Divide the mixture into 4 portions, forming each into a disc shape.

6. Fry for 5–7 minutes per side or until golden brown and crisp. Add more butter as needed.

7. Place on paper-towel-lined plate to drain and keep warm.

2. Prepare the Hollandaise Sauce

1. Fill a saucepan with 1–2 inches of water and bring to a simmer.

2. In a heatproof glass bowl, whisk together egg yolks, lemon juice, salt, and pepper until thick and pale.

3. Place the bowl over the simmering water (ensuring it doesn’t touch the surface) and whisk constantly.

4. Slowly drizzle in melted butter, whisking until the sauce thickens.

5. Stir in chopped dill. Remove from heat, cover, and keep warm.

Tip: If sauce thickens too much, whisk in a tablespoon of hot water before serving.

3. Poach the Eggs

1. Bring a medium pot of water to a gentle simmer. Add vinegar and salt.

2. Crack each egg into a small ramekin.

3. Stir the water to create a whirlpool, then gently drop in the eggs one at a time.

4. Poach for 2–3 minutes, or until whites are set and yolks are soft.

5. Remove with a slotted spoon and place on a paper towel-lined plate.

4. Assemble

1. Place a warm rösti on each plate.

2. Top with sliced avocado, 2 slices of gravlax, and a poached egg.

3. Spoon over the dill hollandaise and garnish with fresh dill, microgreens, and caviar (if using).

4. Serve immediately.