Smoked Trout Benedict

This recipe by Michael Vialpando of The Wild Feast will make a good meal for two and will take about 30 minutes to prepare.
Smoked Trout Benedict
Smoked Trout Benedict by Michael Vialpando. Find more recipes at

Fish is not a very traditional breakfast protein, usually falling to the wayside to things like bacon or sausage. However, when prepared this way, it can be a definite breakfast or brunch material and the perfect substitute for ham. Any time I am able to find a parallel between domestic and wild protein, I am quick to try and incorporate it into traditional dishes such as eggs benedict.

Eggs benedict is a brunch staple — rich and creamy hollandaise, smoky ham, silky poached eggs, all placed on top of an English muffin. I’ve done this recipe in tandem with my Simple Cold-Smoked Trout, however, you could use any smoked trout or fish for this recipe. This would also go nice with any venison, bear or boar hams you may have around.


  • 6 egg yolks
  • 8–10 oz of smoked trout or salmon
  • 1/2 c of melted butter
  • 1 T lemon juice
  • 1/2 t kosher salt
  • English muffins
  • Smoked paprika
  • 4 eggs for poaching


  1. Place the six egg yolks in a double boiler and get the bottom pot to a rolling boil.
  2. In 10 second intervals, rotate the yolks onto and off the boiler, maintaining a vigorous whisk to the yolks. Be sure to whisk all sections of the bowl to avoid stationary egg spots from solidifying and leaving a grainy texture to the hollandaise.
  3. After several rotations on the boiler, the egg mixture will start to thicken. At this point, slowly add the melted butter while off the boiler. Setting the bowl on a towel will stabilize the bowl while you maintain a vigorous whisk.
  4. After the butter has been incorporated, add the lemon and salt. Then vigorously stir the mixture and give a final rotation or two on the boiler to ensure a proper emulsification. Once the hollandaise is thickened, it can be set aside to prepare the rest of the dish.
  5. Slice the smoked trout on an angle in good-sized slices. Use a sharp knife to promote cutting rather than flaking.
  6. Next, place generously buttered English muffins onto a hot skillet to toast.
  7. Now to assemble. Place the muffins on a plate and the smoked trout atop the muffins. Place the egg on a paper towel just prior to adding to the muffin; this will help clean any excess moisture. You can use whatever method to poach you prefer, though I have grown fond of the sous vide method.
  8. After the muffins are topped, gently spoon over that amazing hollandaise. To garnish, smoked paprika is lightly dusted on top. You could absolutely get creative and add some chives or something to make them pop!

Recipe and photos by Michael Vialpando. Find more recipes at

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