As the child of two New Yorkers, smoked salmon brunch is close to my heart. When my parents entertained during breakfast or lunch hours, we would usually have some type of bagel/cream cheese/lox combination available for guests. I always looked forward to stacking those wonderfully pink, oily slices in thin layers onto a bagel. Smoked salmon was and still is satisfying to me in the way I imagine bacon is for others— sweet, smoky, salty, and fatty. In other words, it has everything.
I started making my version of this dish, so I could enjoy smoked salmon on a more regular basis. After all, it's pretty wholesome once you loose the bagel and cream cheese (as much as I love them). I got the idea on a recent trip to Paris, where I discovered that smoked salmon is actually delicious on wheat toast (it's a staple menu item at a lot of cafés there). To replace the cream cheese element, I added a Greek yogurt sauce to the mix. Enhanced with chives, lemon, and olive oil, it has a tangy, silky flavor that even the most devoted cream cheese lovers will enjoy (and may even find more interesting… maybe).
So, there you have it. My take on smoked salmon— healthy enough to eat regularly for breakfast or lunch, but pretty enough to entertain with at brunch or possibly serve as an appetizer. The salmon's orangey-pink color makes the dish bright enough on its own, but you can also add a variety of veggies to make it even more exciting. I personally love to add greens and something pickled (like radishes or red onion), but I also think tomatoes or cucumbers would be great. See recipe below.
Smoked Salmon Brunch for Two
- 6 oz smoked salmon (more or less depending on your preference)
- 2 pieces whole wheat toast
- Greek yogurt sauce (see recipe below)
- veggies of choice (I love almost anything with this— greens, cucumber, tomato, pickled radish or red onion… whatever your heart desires).
Make the Greek yogurt sauce and set aside. Toast the bread, then cut into triangles. Place thin layers of smoked salmon onto the toast points. Assemble on a plate with your veggies of choice in whatever way looks most exciting to you. Top with Greek yogurt sauce, a squeeze of lemon, and a pinch of chives. Gorgeous!
Greek Yogurt Sauce
- 2 cups nonfat Greek yogurt
- 4 tsp extra virgin olive oil
- the juice from 1/2 large lemon (reserve a wedge for garnish)
- 1/2 cup chopped chives
Slowly whisk the olive oil into the greek yogurt. Once incorporated, whisk the lemon in too. Then fold in the chives, reserving a pinch to sprinkle on top of the dish when assembled. Done!