This is not just your average eggs benedict. Salmon cakes take the place of English muffins and they are served with rocket, grilled asparagus spears, poached eggs, lemony hollandaise and crispy capers. Every bite is packed with so much delicious flavour, from zesty lemon to spicy rocket and creamy eggs it’s really got it all.
While they look fancy, this salmon cake recipe from Carmen Sturdy at Every Last Bite is actually very easy to make and are also paleo, keto, grain free, gluten free and dairy free.
Salmon cake eggs benedict
170g can boneless skinless salmon
1 egg
1/2 tbsp chopped parsley
1 tbsp chopped chives
1/3 cup almond flour
1/2 tbsp finely chopped red onion
1/4 tsp pepper
1 lemon
1 tbsp olive oil
Lemon hollandaise
1 egg yolk
1/2 tsp water
1 1/2 tsp lemon juice
pinch of salt
1/2 cup melted ghee (or butter if not Paleo)
Assembly
1/2 tbsp olive oil
1 bunch asparagus
2 tbsp capers
1 cup rocket
4 large eggs
1 tsp white wine vinegar
1 tbsp chopped chives
METHOD: To make the salmon cakes, in a bowl combine the canned salmon, egg, parsley, almond flour, red onion and juice and zest from 1 lemon. Using your hands work the mixture so that its well blended. Form the mixture into 4 patties.
Heat 1 tbsp olive oil in a skillet on medium heat. Cook the salmon cakes for 4 minutes per side until a golden crust forms on both sides. Once done cooking transfer them to a plate and put in the oven to keep warm.
To make the lemon hollandaise, in a tall container add the egg yolks, salt, lemon juice and water. Insert an immersion blender into the container and blend for 30 seconds. Very slowly drizzle the melted ghee into the container while blending. This could also be done in a blender if you do not have an immersion blender. Continue blending until the egg begins to emulsify and creates a thick sauce.
Drizzle the capers with olive oil and then place them on a grill pan on medium high heat along with the asparagus spears. Cook the asparagus for 4-5 minutes until grill marks form and the asparagus begins to soften. The capers will take 3-4 minutes to cook and are done when they have puffed up and become crispy.
Bring a pot filled with approx 8cm of water to a bottle and add in the white vinegar. Once the water is boiling, reduce the heat to medium low and move a spoon quickly in a circular motion in the water to create a whirlpool and then crack an egg into the middle. Leave to cook for 4 minutes before removing it from the water using a slotted spoon. Repeat with the remaining eggs.
To assemble place 4-5 asparagus spears on the centre of the plate and top with 2 salmon cakes. Place on top of each a handful of rocket, 2 poached eggs and pour some of the lemon hollandaise overtop. Sprinkle with the crispy capers and chopped chives before serving.
Carmen Sturdy is a passionate foodie who was diagnosed with an autoimmune disease and found remission through clean eating. Click here to visit her website.
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