RECIPE & STYLING BY ASHLEY DENAE
PHOTOGRAPHY BY ASHLEY DENAE
Breakfast is meant to be enjoyed, not rushed or ignored all together. It should be celebrated and be cherished. The art of making breakfast a meal is making a comeback.
Smoked salmon, often referred to as lox, is traditionally served on a bagel with cream cheese garnished with tomato, capers, or red onion. I find it best to use a chive infused cream cheese and red onion spread upon a french loaf. This dish can serve as a decadent breakfast or as an hor d'oeuvre at a cocktail party.
1 ripe but firm tomato Pinch Sea Salt
5 ounces Smoked Salmon 1/4 cup diced Red Onion
Fresh Dill (optional) 1 1/4 cups (10 ounces) Cream Cheese
Fresh Black Pepper 1 loaf French Bread
D I R E C T I O N S With a large knife, slice french break horizontally into 1 inch thick pieces. Throw out the end pieces or use them for another meal. You want your slices no larger than 1 inch because you don't want the bread overpowering the smoked salmon.
With a butter knife, spread cream cheese evenly over your french bread slices. Sllice your smoked salmon to fit nicely on top. You don't want to make your slices to big where they hang over the edges.
Slice tomato into thin slices and top with one to two slices per crostini. Add your diced red onion. Be careful not to overload with red onion, you want to keep a balance between the texture of this dish.
Finish with cracked black pepper and fresh dill if you wish. Dill naturally enhances the flavor of salmon and is filled with many nutrients and vitamins.