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Smoked Salmon Bannock Benedict with Blueberry Hollandaise
Prep: 15 minutes
Cook: 25 minutes
Servings: 2
The Ultimate Canadian Brunch
Elevate your weekend brunch with this uniquely Canadian take on the classic Eggs Benedict. We swap the English muffin for a hearty, tender bannock base. Instead of ham, we use luxurious smoked salmon. The true innovation is the hollandaise sauce, infused with the subtle sweetness and vibrant colour of wild blueberries, creating a visually stunning and deliciously complex dish.
Materials
- For the Bannock: 1 1/2 cups all-purpose flour, 1 tbsp baking powder, 1/4 tsp salt, 1/4 cup cold butter (cubed), 3/4 cup milk
- For the Blueberry Hollandaise: 3 large egg yolks, 1 tbsp lemon juice, 1/2 cup unsalted butter (melted), 2 tbsp wild blueberry puree (blueberries blended and strained), Salt and white pepper to taste
- For Assembly: 4 large eggs, 1 tbsp white vinegar (for poaching), 4 oz smoked salmon, Fresh dill for garnish
Preparation
- Prepare the Bannock Dough: Mix flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk to form a soft dough. On a floured surface, pat the dough to 1/2-inch thickness and cut out four 3-inch rounds.
- Prepare the Blueberry Puree: Gently heat 1/4 cup of wild blueberries in a small saucepan until they burst. Push them through a fine-mesh sieve to create a smooth puree. Set aside 2 tbsp.
Cooking
- Cook the Bannock: In a lightly oiled skillet over medium heat, cook the bannock rounds for 5-6 minutes per side, until golden brown and cooked through. Keep warm.
- Poach the Eggs: Bring a pot of water to a gentle simmer. Add the white vinegar. Crack each egg into a small ramekin, then gently slide it into the water. Poach for 3-4 minutes for a runny yolk. Remove with a slotted spoon.
- Make the Hollandaise: In a heatproof bowl over a pot of simmering water (or in a blender), whisk the egg yolks and lemon juice until pale and slightly thickened. Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and smooth. Whisk in the blueberry puree and season with salt and white pepper.
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