Beet Horseradish Smoked Salmon Breakfast Toast Recipe

Beet Horseradish Smoked Salmon Breakfast Toast Recipe
Beet Horseradish Smoked Salmon Breakfast Toast Recipe | https://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 Recipe | https://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 Recipe | https://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. 

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

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.

Footnotes

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

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