Beet Horseradish Smoked Salmon Breakfast Toast

Beet Horseradish Smoked Salmon Breakfast Toast
Beet Horseradish Smoked Salmon Breakfast Toast | http://saltandwind.com If a bagel and lox turned Swedish, I imagine it'd end up something similar to this Beet Horseradish Smoked Salmon Breakfast Toast. Slightly sophisticate...
Skill
Course
Cuisine
Ingredients
10
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
About 1 cup horseradish cream
Servings
4 to 6
Season
Beet Horseradish Smoked Salmon Breakfast Toast | http://saltandwind.com
Skill
Beginner
Course
Appetizer
Cuisine
American
Ingredients
10
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
About 1 cup horseradish cream
Servings
4 to 6
Beet Horseradish Smoked Salmon Breakfast Toast | http://saltandwind.com

If a bagel and lox turned Swedish, I imagine it'd end up something similar to this Beet Horseradish Smoked Salmon Breakfast Toast. Slightly sophisticated but stupidly simple to put together, if I could, I'd have loaded toasts like this for breakfast, lunch, and dinner. 

Ingredients

  • 1/4 cup Plain whole milk Greek yogurt
  • 1/2 cup crème fraîche
  • 2 to 3 teaspoons prepared horseradish
  • 1 teaspoon white wine vinegar

    plus more for soaking shallots

  • kosher salt and Freshly ground black pepper
  • 8 ounces French (aka sweet) baguette or whole wheat ciabatta

    thinly sliced and toasted

  • 8 ounces hot-smoked salmon
  • 4 small roasted and peeled baby beets

    thinly sliced

  • 3 small shallots

    thinly sliced

  • fresh dill

    stemmed for garnish

Instructions

For the horseradish sauce: Whisk together yogurt, creme fraiche horseradish, 1 teaspoon of the vinegar, and salt in a small bowl; taste, and add more seasoning, as desired.

Tip

Sauce can be made up to 2 days ahead; store refrigerated in an airtight container.

For the toasts: Place shallots in a nonreactive bowl and just cover with vinegar -- set aside until shallots have mellowed in flavor, about 5 minutes. Drain vinegar from shallots then set aside. Spread each toast with a spoonful of the horseradish sauce, break apart salmon into flaked pieces and divide among toasts, top with beets, drained shallots, and dill, and serve.

http://saltandwind.com/recipes/222-beet-horseradish-smoked-salmon-breakfast-toast-recipe

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