Fried Green Tomato Benedict with Pastrami Salmon and Fresh Herbs
- 1 green tomato
- Smoked salmon (prefer pastrami smoked salmon)
- ¼ cup BBQ seasoning
- ¾ cup all purpose flour
- 1 tsp salt
- 2 cups buttermilk
- Neutral Oil like canola
- 7 egg yolks
- 1 lb butter, melted
- ¼ cup lemon juice
- ¼ cup horseradish
- 3 sprigs of dill
- 2 tablespoons capers
- ½ cup pickled onion
- 1 small bundle chives, finely chopped
- 4 eggs, poached
Combine BBQ mix and all purpose flour in one bowl and mix together. Pour two cups of buttermilk into another bowl.
Cut the green tomato into ½ inch thick round slices, and gently salt each tomato. Pat them dry with a paper towel. Dredge each tomato slice in the flour mixture, then into the buttermilk, and once again into the flour mixture.
In a deep pot, add enough oil to fill the pot 3 inches from the bottom, but no more than halfway to the top (not following this step is a safety hazard!). Once the oil reaches 350F, gently place a dredged tomato slice into the oil. Depending on the size of the pot, you may be able to add a few more slices of tomato, but you’ll want to make sure they all have enough room so that no slices are touching. Cook for 3-5 minutes or until golden brown. Carefully remove the tomatoes from the oil and place on a plate covered with a few sheets of paper towel.
For the hollandaise, combine the egg yolks, horseradish, lemon juice, and salt in a blender. Set on high for 5 seconds. While blending, slowly add the melted butter into the sauce until fully incorporated.
Many people find poaching eggs to be an intimidating feat, but it’s really not that bad! There are many tips and tricks, but I find that it just takes a little practice and patience. Take your time and several breaths— you’ll get the hang of it. Poach the eggs while the tomatoes fry.
Now it’s time to arrange! Place two fried green tomato rounds onto a plate. Next, artistically fold a few slices of smoked salmon onto each fried green tomato. Nestle a poached egg onto the salmon and pour a generous amount of the hollandaise sauce on top. Garnish with pickled onion, capers, small sprigs of dill, and chives. Salt and pepper as needed.
Recipe courtesy of Executive Chef Alison Settle, Barn8 Farm Restaurant & Bourbon Bar | Photos by Ryan Mahoney, Hermitage Farm