<< Back

Smoked Salmon Benedict with Sorrel Sauce

Smoked Salmon Benedict with Sorrel Sauce

Soften a couple of minced shallots in butter. Gradually add in 3-4 ounces of chopped sorrel leaves, adding more as it wilts. Stir just until it melts to a puree, then add 6 tablespoons of cream and season. Place two toasted English muffins on a plate. Set a poached egg on each and top with smoked salmon. Spoon warm sorrel sauce over. Sprinkle with chives.


CSA Snapshot

Mailing list sign-up