Hot Smoked Salmon Benny from Ben’s Canteen

Hot Smoked Salmon Benedict:

Bloody Bens was borne out of Ben’s Canteen. The Canteen was famous for Brunch and to complete the experience we needed to create a banging Bloody Mary which, after much experimentation, we absolutely nailed. The secret was the Spice Mix. Then customers started asking us to bottle it, and just before Christmas 2017, Bloody Bens was created.

Sadly the Canteen is no more, following the two years or so after the Brexit referendum, footfall began to reduce, spend went down and costs went up and up, so eventually, like so many other shops and restaurants, the business couldn’t carry on. However, the silver lining is that Bloody Bens continues!

The other day, we were going through the Canteen archives and came across some old recipes, so we thought we’d share them with you. Please note, these are chef specs rather than more precise home cooking notes, so bear that in mind, especially when you’re yearning for a bit more detail.

This is the Hot Smoked Salmon Benny. Now, for some the Hot Smoked Salmon bit can trip a few people up because pretty much all of us think of Smoked Salmon as cold, arguably slimy. Hot Smoked Salmon is a whole different technique, basically smoked at a higher temp and the end result is something more akin to poached and wow it’s tasty but it did catch a few folk out at the Canteeno. Basically don’t warm up cold smoked salmon and this recipe will be delicious and even more delicious with a Bloody Mary.

Great pic fromĀ @angelalikesfood

Ingredients

  • 100g Hot Smoked Salmon
  • English Muffin
  • 2 Poached Eggs
  • 60g Hollandaise Sauce
  • 10g Lambs Lettuce
  • Toasted Sesame
  • Black Pepper

Method

Once you’ve toasted your English Muffin, this is just a simple assembly job. Load up your sliced Muffin with Hot Smoked Salmon, place a Poached Egg on top of each half, pour over Hollandaise. Garnish with Toasted Sesame and Black Pepper and have a little Lambs Lettuce on the side. Happy Brunching!

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