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Salmon Benedict

Chef Kerry shares her deluxe Salmon Benedict recipe and gives some handy hints on how to make the perfect poached eggs and the smoothest, flop proof Hollandaise

By House & Garden South Africa | October 12, 2020 | Recipes

Poaching and making your own Hollandaise source can be a tricky business, but Chef Kerry has you covered with some handy tips before you get started.

To prevent the egg whites from dispersing, add some vinegar to the water before poaching. Another nifty tip is to crack the egg into a soup ladle and lower it into the boiling water, and be sure never to poach more than two eggs at a time.

The trick to a smooth and creamy Hollandaise is to use clarified butter. It’s quick and easy to make by removing the milk solids from the melted butter leaving just the pure golden liquid. To start, simmer your butter and as it begins to melt, skim off the foam forming on the top. Slowly drain or sieve the remaining liquid into a separate container for your clarified butter.

Salmon Benedict

By Chef Kerry Kilpin

Serves 4

To Serve

4 x 50g Smoked Salmon

120g English Spinach

10g butter

8 eggs

10ml white wine vinegar


Place a pot of water on the stove with the vinegar and bring to simmer. Using a spoon circulate the water in a gradual spiral. Place one egg slowly at a time in to the water and poach till the desired cooking temperature. Pre-heat a pan to medium heat, place the butter and spinach and allow to wilt for 1minute, season with salt and pepper.

Hollandaise sauce

3 egg yolks

400g butter (Melt and clarify)

1 lemon

Hot Water

Salt and pepper


Heat your butter until piping hot.

In a food processor place your egg yolks with 10ml of hot water, blend till light and fluffy. Gradually add the very hot butter allowing the mix to emulsify and the eggs to cook.

The sauce will thicken as you add the hot butter. If you find your sauce is getting very thick add a little more water to avoid it splitting. Season with salt and lemon juice.


2 potatoes grated

1 egg

Salt and pepper


Squeeze the grated potato to remove as much liquid as possible. Mix the potato, egg and seasoning. Divide the potato in 4. Heat a pan with a little oil. Using a metal ring shape the potato rostis into rounds in the pan and fry. Fry on a low heat until golden brown on both sides.

To Assemble

In the centre of a plate place the potato rosti, top with salmon, spinach and 2 poached eggs, drizzle with hollandaise sauce