Breakfast in Bed: Salmon Toast with Dill Creme Fraiche
Whether you’re looking to surprise someone special or wanting to spend the morning wrapped in your Essential Quilt, we’re serving up delicious recipes that don’t require a master chef to make. We turned to private chef, Tehra Turnbaugh Thorp to share her favorites. With images by Jessie Webster, the third in our Breakfast in Bed series is a Salmon Toast with Dill Creme Fraiche, Radishes and Salmon Caviar.
This is a classic dish that happens to hit on the toast craze. Here we combine the classic flavors of salmon, dill and rye and update it with spicy radishes and salty roe. Feeds four — or provides plenty for seconds if you wake up hungry.
- 4 slices rye (or pumpernickel) bread
- 5 oz container creme fraiche
- zest of 1 lemon
- 2 tbs dill, plucked off of stem
- 16 oz wild-caught smoked salmon
- 4 breakfast radishes, cleaned & sliced thinly
- 2 oz salmon caviar (also known as roe)
Preparation and Cooking
- Toast the bread and set aside to let cool.
- Pluck the dill and place into a medium bowl; it should come pre-cleaned, but if it feels gritty, rinse and dry before plucking off stem.
- Zest one lemon on a Microplane into the same bowl.
- Add in the creme fraiche and season with salt and pepper to taste.
- Mix well and put into fridge to chill and reset.
- Pick radishes from the stalk and clean. I prefer to use Breakfast radishes (also known as French radishes), but any radishes will do.
- Slice radishes on a Mandolin very thinly and place into a bowl of cold water to keep them from drying out. You can skip this step if you are making the toasts within 10 minutes of slicing.
- Spread creme fraiche mix to the edges of cooled toast.
- Top with radishes and 2-3 slices of smoked salmon; I use wild-caught smoked salmon but read here about the differences between lox and smoked salmon to decide personally.
- Garnish with salmon roe and more plucked dill.