In making a batch of Smoked Salmun the other day, I thought, what better way to eat it, but in a Smoked Salmun “Eggs” Benedict (big ‘ol mouthful, yikes!) And, what benny is complete without a yellow streak of hollandaise?
- 1/2 cup cashews
- 1/4 cup hot water
- Juice of 1/2 lemon
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp tumeric
- 1/4 tsp salt
- 1/2 tsp dill (optional, but GREAT with Smoked Salmun)
- Blend all ingredients in a blender until smooth.
- Let sit on counter until all other ingredients are ready, it will thicken ever-so-slightly while it’s waiting.
To make the Smoked Salmun “Eggs” Benedict, layer fresh spinach, Smoked Salmun, vegan fried eggs, and cashew hollandaise. Top with a squeeze of fresh lemon juice, and enjoy.