Smoked Salmon Sandwich
Sometimes, simply by having the right combination of ingredients on hand a satisfying meal can be made without much effort. For me, the Egg Benedict and Shrimp omelette are one of those meals. Now comes this smoked salmon sandwich.
Time and time again If I’m eating in at a bagel joint, I’m bound to order the lox option or smoked salmon. It’s chewy, creamy, satisfying, salty, easy to recreate at home that’s the combination, and by purchasing a few extra add-ons, like arugula and capers, you can essentially make yourself the “Ultimate” bagel sandwich.
There’s really not much to it. Just start with quality bagels for this smoked salmon sandwich. The better is the bagel, you’ll get the more sinful chewing. Just because not only do you get to have the best of so many bagel worlds, Everything is my favorite but the onion and sesame are ideal compliments of salmon. For the cream cheese, because the airiness works well with the dense salmon, I go with whipped.
Also Read: Raspberry Chia Pudding – Perfect Keto dessert cum breakfast
How to make Smoked Salmon Sandwich Recipe?
If you like Chive cream cheese it’s also a nice choice. While adding flavor the arugula helps to cut the saltiness without any of the wateriness that lettuce might add. While the capers and onions keep on packing in the flavor, dill also keeps things fresh. And there you have the perfect smoked salmon sandwich, requiring nothing more than some novice positioning skills and a few ingredients.
Check Smoked salmon nutrition
Smoked Salmon Sandwich
- 4 eggs
- 2 tablespoons heavy whipping cream
- 3 oz. smoked salmon
- 2 tablespoons butter
- 2 oz. butter for frying
- 1 pinch chili flakes
- 8 tablespoons flaxseed
- salt and pepper
- 1 ⁄6 oz. lettuce
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh chives, optional
- Spicy pumpkin bread
- 1¼ cups coconut flour
- 2 tablespoons pumpkin pie spice
- 2 slices of low-carb pumpkin bread
- 1 teaspoon salt
- 2 tablespoons ground psyllium husk powder
- 14 oz. pumpkin puree
- 1¼ cups almond flour
- 4 tablespoons coconut oil
- 51 ⁄3 tablespoons chopped walnuts
- 51 ⁄3 tablespoons pumpkin seeds and extra for topping
- 3 eggs
- 8 tablespoons unsweetened apple sauce
- 1 tablespoon coconut oil or butter for greasing the pan
- Whisk together cream and eggs in a bowl. Add pepper and salt to taste.
- On medium-high heat, melt the butter in a frying pan. Pour in the egg mixture and stir until cooked through and blended.Remove from heat.
- Add chili and mix. Use whatever you have at home – tabasco, fresh finely chopped chili or dried chili flakes.
- Toast two slices of low-carb bread. Apply a thick layer of butter to it.
- Put scrambled eggs and a few lettuce leaves on top, then add some finely chopped chives and the salmon.
Spicy Pumpkin Bread
- Preheat the oven to 400°F (200°C) and grease a bread pan about 10 x 18 cm (7-8 inches) with butter or oil.
- In a bowl, mix together all dry ingredients.
- Stir together applesauce, egg, pumpkin puree and oil in another bowl and mix with the dry ingredients into a smooth batter.
- Pour into the baking dish and on top sprinkle a tablespoon of pumpkin seeds.
- For an hour, bake on lower rack and test with a toothpick. If it comes out clean, it’s done.
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g