Toasted Breakfast Sammies
with Smoked Salmon Spread
This morning, the beloved breakfast combo of savoury smoked salmon and tangy cream cheese is made all the better by combining it with fresh lemon juice, chives and tangy pickled shallots. Get all this on top of a toasted brioche bun and get ready to tackle your day!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Smoked Salmon
(Contains Salmon)
4 unit
Brioche Bun
(Contains Egg, Wheat)
172 g
Cream Cheese
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
1 unit
Lemon
7 g
Chives
3 tbsp
White Wine Vinegar
(Contains Sulphites)
56 g
Arugula and Spinach Mix
100 g
Shallot
Not included in your delivery
2 tsp
Sugar*
0.06 tsp
Pepper*
0.19 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before staring, wash and dry all produce.NOTE: This recipe make 4 sandwiches. Save 2 buns and half the salmon spread, pickled shallots and arugula and spinach mix for tomorrow! Peel, then cut shallots into 1/8-inch slices. Separate shallot rounds.Add shallots, vinegar, 3 tbsp water and 2 tsp sugar to a small pot. Season with 1/8 tsp salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool, 15 min.
Meanwhile, thinly slice chives.Zest, then juice lemon.
Add cream cheese, sour cream, chives, 1/2 tbsp lemon juice and lemon zest to another medium bowl. Season with salt and pepper, then mix with a spatula until smooth. Tear smoked salmon into 1-inch pieces, then stir into cream cheese mixture
When ready to serve, halve buns. Place buns in the toaster. Toast for 2-3 min, until golden-brown.Dollop smoked salmon spread over bottom buns, then top with pickled shallot and arugula and spinach mix. Close with top buns.
