Toasted Breakfast Sammies
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Toasted Breakfast Sammies

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!

Allergens:
Salmon
Egg
Wheat
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

/ serving 2 people

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*

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Nutrition Values

Calories990 kcal
Fat48 g
Saturated Fat24 g
Carbohydrate103 g
Sugar30 g
Dietary Fiber6 g
Protein46 g
Cholesterol115 mg
Sodium1960 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Medium Bowl
Measuring Spoons
Zester
Spatula

Instructions

Prep and pickle shallots
1

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.

Finish prep
2

Meanwhile, thinly slice chives.Zest, then juice lemon.

Make smoked salmon spread
3

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

Finish and serve
4

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.

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