Smoked Salmon Pastrami Benedict at Café des Architectes
Smoked Salmon Pastrami Benedict ($20)
“Everyone loves a Benedict, it’s usually a best-seller on any brunch menu,” says Chef Greg Biggers. “I wanted to take the idea of a Benedict, but keep it light for the summer. So we came up with a Pastrami Salmon Benedict. We kept the idea of the traditional components but just mixed it up a bit. We used brioche, quail eggs, smoked trout roe, cucumbers, fennel, and red onion. We also topped it with hollandaise and baby mache. Delicious!”
Posted 06/27/12
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