Beet Horseradish Smoked Salmon Breakfast Toast

Beet Horseradish Smoked Salmon Breakfast Toast
Beet Horseradish Smoked Salmon Breakfast Toast | 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
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
Season
Winter, Spring, Summer, Fall
Beet Horseradish Smoked Salmon Breakfast Toast | 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 | 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. 

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

Follow Salt & Wind

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

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Aida Mollenkamp

Aida Mollenkamp

Founder and Editor-in-Chief, Salt & Wind

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.

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

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