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.