Beet Horseradish Smoked Salmon Breakfast Toast Recipe

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

5 from 3 votes

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Prep Time 10

Total Time 10

Course Appetizer

Cuisine American

Servings Toasts

Calories 284 kcal

Equipment

Glass Bowls
Balloon Whisk
Dry Measuring Cups And Spoons
Liquid Measuring Cups

Ingredients

Make The Horseradish Sauce:

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
Freshly ground black pepper

For The Toasts:

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, crème fraîche horseradish, 1 teaspoon of the vinegar, and salt in a small bowl; taste, and add more seasoning, as desired.
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.

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Nutrition

Serving: 1 servingCalories: 284kcalCarbohydrates: 32gProtein: 17gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 808mgPotassium: 270mgFiber: 2gSugar: 5gVitamin A: 229IUVitamin C: 2mgCalcium: 102mgIron: 3mg

Keyword breakfast toast, brunch recipe, Salmon toast