Elegant yet simple, this smoked salmon and dill sourdough recipe makes a refined spring breakfast. Smoked salmon is layered over toasted sourdough with fresh dill and lemon zest, finished with Little Olive Oil's extra virgin olive oil for balance.
Trio Select is the best extra virgin olive oil for this recipe. Its smooth, balanced flavour enhances the salmon without overpowering it.
How to make Smoked Salmon and Dill Sourdough
Toast the sourdough slices until golden.
Layer smoked salmon over the toast.
Scatter with fresh dill and lemon zest.
Drizzle with Little Olive Oil Trio Select extra virgin olive oil.
Serve immediately.
Our top tip is to add freshly ground black pepper just before serving.
Smoked Salmon and Dill Sourdough Recipe Info
Details
Dish: Breakfast
Diet: Pescatarian
Serves: 2
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Ingredients
4 slices of sourdough bread
200g smoked salmon
Fresh dill
Zest of 1 lemon
2 tablespoons Little Olive Oil Trio Select extra virgin olive oil
Nutrition per Serving
Calories: 420
Protein: 26g
Carbohydrates: 34g
Dietary Fibre: 4g
Total Sugars: 3g
Fat: 22g
Saturated Fat: 4g
Sodium: 650mg
For more extra virgin olive oil recipes, check out Little Olive Oil on Instagram.
