Gourmet Gluten-Free Russian Brunch: Smoked Salmon and Dill Crepes with Eggs Benedict and Caviar
A flavorful russian brunch perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 gluten
- free crepes 4 large free
- range eggs 200g smoked salmon 1 cup fresh dill, finely chopped 1/2 cup crème fraîche 1 tbsp capers 2 oz sturgeon caviar 4 slices of gluten
- free bread, toasted 1/4 cup white wine vinegar Salt and pepper, to taste
Instructions
- Prepare the dill crepes by mixing the batter with finely chopped fresh dill. Cook each crepe on a non stick pan until golden brown. Set aside.
- For the eggs benedict, poach 4 eggs gently in a simmering water with white wine vinegar added. Remove and place on a warm plate.
- In a saucepan, heat the hollandaise sauce while constantly stirring.
- Assemble the dish by layering smoked salmon slices, crepes, poached eggs, and a generous spoonful of hollandaise sauce. Top with capers and a dollop of crème fraîche.
- Garnish with fresh dill and serve with gluten free bread on the side. Finish by placing a small mound of sturgeon caviar on top.
Chef’s Insight
The key to this dish is the delicate balance of flavors and textures. The smoked salmon adds a rich, savory taste, while the dill-infused crepes give a fresh, aromatic touch. The caviar adds an indulgent element that elevates the whole experience.
Notes
Use high-quality ingredients for the best results, especially when it comes to the salmon and caviar.