Thursday, September 27, 2012

Smoked Salmon Breakfast

Perfect Pairing:  Large tray and assorted containers
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One of my all-time favorite breakfasts is a bagel with cream cheese and lox, or smoked salmon.  My family often puts this out at the holidays. 
Recently I was trying to come up with a breakfast that would be easy to take out on the boat, and decided to change up our standard bagel/cream cheese/lox variation by including a few additional toppings.  It ended up being one of the best breakfasts I have had in a long time, if I do say so myself.  Granted, it didn’t hurt that I was on the boat with my parents and some of my great girlfriends on a gorgeous morning.  Oh, there was also champagne.  That definitely didn’t hurt.
You can make this breakfast according to your tastes and what you have on hand, but this is what I included
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 I like a little bit of everything on my toast. 
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The Perfect Pairing for this salmon breakfast is a large tray with assorted containers.  It was great to be able to transport the entire breakfast on one tray, and the presentation was very attractive.

Smoked Salmon Breakfast
Lindsay at Perfecting the Pairing

Ingredients:
·         1 container, 8 oz, whipped cream cheese
·         3 chives, chopped
·         1 red onion, thinly sliced
·         1 jar capers, 2 oz, drained
·         4 eggs, hard boiled, sliced
·         1 cucumber, sliced
·         8 oz, smoked salmon
·         8 pieces rye bread, toasted
Directions:
To serve on a single tray, transfer the whipped cream cheese to a small dish and sprinkle with chopped chives.  Arrange the red onion, cucumber slices, and capers in small dishes.  Put the egg slices in a shallow dish and top with salt and cracked black pepper.  Cut the salmon into strips and arrange in another shallow bowl, top with cracked pepper.  Display the toast points in the center.

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