Well, looky here. Two salmon posts in a row, and I just said we don't eat salmon all that often.We'll be eating it more than we expected to, though, because we bought a pack of smoked salmon that ended up being too smoky for this dish. It will be used in a pasta dish I've been making for years.
This second pack of salmon, Nova by genre, is tender and mild (thought I'd use some Christmas carol lyrics there; we got our tree today).
The idea was simple. I saw an image of a poached egg atop a potato latke the other day. I thought, "How can I get that a little closer to Eggs Benedict?" Totally gluten-free to begin with, yet a slice of ham would be so wrong. Especially tonight, when the first Hanukkah candle is lit. So salmon it was.
I mulled the Hollandaise sauce issue, and with the help of a wise friend, concluded NO. But I wanted a drizzle of something, so I decided on brown butter.
The latkes were too thick (it was Cranky's first time, and he was a trooper, even if he was trying to sculpt an English muffin from a pile of wet tuber shavings). Next time, thinner and crisper.
But the concept and the flavors were just right. Molten yolk on velvety salmon. The imperative brown butter. Oy.
I would totally make this meal again. I'll have to; there's a ton of salmon in the fridge.
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16 comments:
Whadayamean no to Hollandaise?? Sacrilege.
Looks scrumptious!
Brava!
;o)
- Lee
Eggs Bartlett. Brilliant.
I'm feeling sorry for poor Tiger, he of the lovely smile.
Latkes! They look so simple but are really hard to get just right. I think, like many ethnic foods, they take practice and now that Cranky has the experience of the first batch, it will be easier next time. This looks like a wonderful combo, and nova is a proper topping all around. Mazel tov.
OMG! All my favorite things in one stack.
Mouse: My wise friend, Kudzu, thought Hollandaise would trample the tender and mild salmon. I thought I just didn't want anything heavy or creamy.
But, c'mon! I loves the stuff.
Lee: Oo! Thank you. I actually *recommend* it.
Zoomie: Hah! so cute. But it reminds me of pears. How about Eggs Barenboim?
Z: Ah, Tiger. He was so jaunty before he got caught; now he's a paper tiger.
Kudzu: Listen, the first -- FIRST -- time I made latkes, they were so fantastic I told Cranky to call me Devorah. We know where we went wrong; we can make corrections.
Thanks for the mazel tov, and it *was* pretty good!
Greg: Huh, that's funny. I didn't realize it, but those are all my favorite things at once too. I hope you'll go grate some spuds and give it a try.
"Wet Tuber Shavings" Yeah I saw them in the 80's. I do not think I have ever been the same.
Daniel likes eggs?
Chilebrown: At the Mabuhay? I think I was there, but I can't remember.
Zoomie: He'd like these! I picked the name not only for the "B" but because of the perfect poetic parallel with "Benedict." Oh, and he's of Jewish heritage.
Mmmmm... this looks wonderful! And I love the idea of the brown butter sauce. Simple and elegant.
Hmmm, fish. Reminds me of something W.C. Fields quoted years ago ...
Zia: Thank you! And good enough to do again.
Biggles: Ah, but see... Smoked salmon is the bacon of fish.
I have to tell you CC this post inspired me to make something egg-topped for lunch this weekend: over bread though (cough) and some leftover baked beans. Okay. Nothing like what you had here but thankfully I was eating it alone and I was SLURPING its loose-egg loveliness.
The food looks delish but the puns...oh my ears! My ears! ROFLOL! I am never going to be able to hear that song again without thinking of salmon and latkes. Somehow I don't think it's got quite the same effect as originally intended.
El: Yum! That sounds like pub food; I hope you had a beer with it.
Nancy: Not so very kosher, eh? Shake your pupik!
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