A vision of vibrant colors, with deep maroon beetroot pancakes as the anchor, layered with silky, pink smoked salmon. Two beautifully poached eggs sit on top, drizzled liberally with a lush, green, jalapeno-cilantro Hollandaise. The dish is garnished with chopped chives and microgreens, contrasting against the dark dish in a mesmerizing riot of colors.

Caribbean-Style Beetroot & Smoked Salmon Benedict

Name: Caribbean-Style Beetroot & Smoked Salmon Benedict
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Caribbean
Ingredients: medium-size beetroot, 2 boiled and grated; large free-range eggs, 4; premium smoked salmon, 200g; limes, 2; cilantro and chives, 1 handful; jalapeno, 1; white vinegar, 1tbsp; egg yolks, 2; unsalted butter, 200g melted; all-purpose flour, 1/2 cup; Virgin olive oil, to taste; salt and pepper, to taste

Category Brunch

Prep 20 minutes

Cook 20 minutes

Style Caribbean

Technique Frying

Diet Friendly Pescatarian

Daily Recipe: March 01, 2025

Our brunch recipe is a playful twist on the Caribbean flavors, spotlighting the vibrant earthiness of beetroot and refreshing tanginess of lime. Harmonizing these bold flavors with delicate poached eggs and smoked salmon, this dish will prove to be a beautiful combination of taste and colors!

Ingredients (for 2)

Medium-size beetroot - 2 - boiled and grated
Large free-range eggs - 4
Premium smoked salmon - 200g
Limes - 2
Cilantro and chives - 1 handful
Jalapeno - 1
White vinegar - 1tbsp
Egg yolks - 2
Unsalted butter - 200g - melted
All-purpose flour - 1/2 cup
Virgin olive oil - to taste
Salt and pepper - to taste

Preparation

Step 1 - 🥣🍠⏲️

Grate boiled beetroot, mix with flour and a beaten egg. Season to taste, shape the mix into two pancakes. Chill for 15 minutes.
Step 2 - 🍳🍽️🌞

Heat some olive oil in a pan, fry the pancakes for 3-4 minutes on each side until they're golden and crisp. Rest them on a warm plate.
Step 3 - 🥚🌶️🌿

Blend egg yolks, lime juice, jalapeno, and cilantro until smooth. Gradually add melted butter while blending until the sauce is thick.
Step 4 - 🍳💧🕓

Poach the remaining eggs in a pan with boiling water and vinegar for 3-4 minutes.
Step 5 - 🍽️🐟🍳

Place the pancakes on a plate, top with smoked salmon, the poached eggs, and pour over the Hollandaise sauce. Sprinkle with chopped chives.
Step 6 - 🍋🌱✨

Finish the dish with a squeeze of lime juice and some microgreens on top.

Additional

In this recipe, the beetroot is used as a vibrant pancake base - rather offbeat for a traditional pancake, yet offering a brilliant richness that pairs well with the smoked salmon. For a vegetarian version, consider replacing smoked salmon with sautéed spinach or avocado slices. You can also involve your kids! They can help shape the beetroot pancakes and spritz lime juice over the dish before serving. Bear in mind that the Hollandaise sauce involves raw egg yolks, so make sure it's suitable for everyone at the table.