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Sweet Potato Fritter Smoked Salmon Benedict

Crispy sweet potato fritters topped with arugula, smoked salmon, avocado, sliced red onion, a poached egg, and a creamy chive hollandaise sauce.
Servings 3 people
Author Olivia Lam

Ingredients

For the Sweet Potato Fritter

  • 1 Large Sweet Potato
  • 2 Large Eggs (beaten)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 1/4 cup All Purpose Flour
  • As Needed Vegetable Oil (for frying)

For the Chive Hollandaise Sauce

  • 3 Egg Yolks
  • 1/2 tbsp Dijon Mustard
  • 1 tbsp Lemon Juice
  • 1/2 cup Unsalted Butter (hot and melted)
  • 2 tbsp Chopped Chives
  • Pinch of Salt
  • As Needed Water

For the Smoked Salmon Benedict

  • 1 1/2 cups Arugula
  • 6 Slices of Smoked Salmon
  • 1 Avocado (sliced)
  • 1/2 Red Onion (sliced)
  • 6 Large Eggs
  • 2 tbsp Distilled White Vinegar
  • 1/4 cup Chopped Chives (for garnish)

Instructions

For the Sweet Potto Fritters

  • Trim off the ends of the sweet potato with a knife. Shred the sweet potato on a grater, using the largest holes, and place the grated sweet potato into a bowl. Add the eggs, salt, pepper, and flour to the bowl of sweet potatoes. Mix until the ingredients are combined.
  • Add the vegetable oil to a pan until it is 1/4 inch deep. Heat the oil over medium high heat. When the oil is hot, use a 1/3 cup to portion out the sweet potato mixture and add it to the pan (you should yield about 6 fritters). Slightly flatten the fritters with a spatula and cook them for about 2-3 minutes on each side or until they turn golden brown. Cook them in batches to ensure that you do not overcrowd the pan. Remove the fritters from the pan and place them on a sheet pan lined with paper towels.

For the Chive Hollandaise Sauce

  • Add the egg yolks, dijon mustard, and lemon juice to a large bowl. Mix with a whisk until combined. Begin pouring the melted butter into the egg mixture in a thin stream while whisking constantly and rapidly. Add in the salt and whisk. At this point, the sauce should be slightly thickened but still a little loose.
  • Pour the sauce and the chopped chives into a bullet blender. Blend until the sauce is smooth and a pale green color. If the sauce is too thick and not pourable, add 1/2 - 1 tbsp of water to the sauce and mix. Continue to add a bit of water until the sauce reaches the desired viscosity.

For the Smoked Salmon Benedict

  • Fill a pot halfway with water. Bring the water to a boil then lower the heat so that the water is gently bubbling. Add in the distilled white vinegar. Crack 2 of the eggs into a small bowl.
  • Use a spoon to stir the water in a circular motion to create a vortex. While the water is still spinning, pour one of the eggs into the center of the vortex. When the egg settles into the water, gently stir the water again to create another vortex then pour the remaining egg into the water. Cook the eggs for about 2-3 minutes until the egg whites have firmed and the yolk is still soft.
  • Using a slotted spoon, remove the eggs from the water and gently lay them onto a plate lined with paper towels to drain. Repeat this process for the remaining 4 eggs.
  • To assemble the benedicts, place a small mound of arugula onto each fritter. Then place a slice of smoked salmon on top of the arugula. Fan out a few slices of avocado and place it over the smoked salmon. Then add on a few slices of red onion. Place an egg on top of the red onion then add a few spoonfuls of the chive hollandaise sauce on top. Finish with a sprinkling of chopped chives and enjoy!

Notes

*This recipe makes 6 assembled Sweet Potato Fritter Smoked Salmon Benedicts