Salmon Benedict with Savory Peanut Infused Queso

This recipe is created for foodservice chefs (or advanced adventurous home cooks). For recipes for home chefs, click here.

1. Prepare peanut butter infused queso and tsukemono shallots recipes below.
2. Brush toasted English muffin halves with melted butter.
3. Top each half with 0.25 cup scrambled eggs and 1 ounce salmon.
4. Spoon 1 tablespoon of peanut butter infused queso over each muffin.
5. Serve with tsukemono shallots and garnish with fresh baby dill.

Peanut Butter Infused Queso

Yield: 10 servings, 2 tablespoons per serving

Ingredients

1 cup whole milk

24.5 ounces cubed queso blanco processed block cheese (such as Velveeta Queso Blanco)

8 ounces shredded Monterey jack cheese

8 ounces cream cheese at room temperature

2 cups chicken broth

1 tablespoon peanut butter powder

Directions

1. Pour milk into a medium saucepan and set over medium heat.

2. When starting to simmer lower heat.

3. Stir in queso blanco cubes and stir until completely melted.

4. Stir in Monterey jack cheese and continue to stir until Monterey jack is completely melted and incorporated.

5. Stir in the cream cheese and continue to stir until the cream cheese is completely melted and the sauce is homogenous and smooth.

6. Begin thinning the queso by adding chicken broth 0.25 cup at a time, stirring well after each addition until desired sauce consistency is achieved.

7. Remove from heat and stir in peanut butter powder whisking until uniform.

*add more peanut butter powder for a more savory flavor.

Tsukemono Shallots

Yield: 10 servings, 0.5 teaspoons per serving

Ingredients

2 fresh medium sized shallots

1 cup water

1 cup rice wine vinegar

1 teaspoon black peppercorns

0.5 teaspoon coriander seeds

1 ounce fresh ginger, peeled and sliced

Directions

1. Peel and slice shallots. Add to a plastic quart container with a tight-fitting lid.

2. In a small saucepan, combine water, vinegar, peppercorns, coriander and fresh ginger.

3. Bring liquid to a boil. Remove from heat.

4. Pour liquid over shallots and let cool to room temperature.

5. Top container with lid and chill for 24 hours.

6. Store under refrigeration and use within 3-5 days.