|Crab and Smoked Salmon Benedict|
Lacking crumpets, I borrowed a little bit of creamy Arborio rice pudding from work and mixed in a good bit of grated Pecorino Romano cheese and some fresh chives from the garden. I formed the rice into perfectly circular forms using a ring mold and then seared them in a black steel pan, hot holding them in a very slow oven while the rest of lunch was cooking. Next up were the crab cakes, which also went into the oven to stay warm.
Then I attempted to make a hollandaise and failed utterly. It happens even to us professionals. I was trying to make too small a batch with the wrong equipment. So I went for the handy dandy squeeze bottle of pimentón sauce in the fridge.
The assembly was very straightforward: rice cake down, finely minced smoked salmon next, then crab cake, then poached duck egg, then pimentón sauce, and finally, a few snipped chives.
Although it looks great and was well cooked, the dish didn't really work for me. All the flavors and textures were too similar, a white on white experience for me.