Breakfast Herb Bread with a Smoked Salmon Spread

0m
Prep Time
20-40m
Cook Time
20m
Ready In


"This is a perfect dish to make ahead for a relaxing Sunday brunch, a special breakfast with family, or to entertain with. Both the bread and spread can be made ahead which makes this very easy to enjoy with guests. I love to serve this with soft scrambled or poached eggs; and some fresh fruit. If you make the bread ahead of time, I love to toast it for just a minute to warm up, and then top it with the chilled salmon spread. I prefer to make these in the small mini loaf pans, I just think it makes a nice presentation for breakfast; but that is up to you - a regular sized loaf pan works just as well."

Original is 8-12 servings

Nutritional

  • Serving Size: 1 (178.8 g)
  • Calories 382.2
  • Total Fat - 9.2 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 99.3 mg
  • Sodium - 426.1 mg
  • Total Carbohydrate - 62.6 g
  • Dietary Fiber - 2.8 g
  • Sugars - 13.9 g
  • Protein - 12.1 g
  • Calcium - 162.5 mg
  • Iron - 1.7 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Salmon Spread ... In a small bowl, mix the room temp cheese, sour cream, scallion, and capers. Then, fold in the salmon and season with pepper. If you want, you can add salt; but I feel it isn't necessary - that is up to your personal taste. Refrigerate at least 1 hour before serving.

Step 2

Bread ... In a medium size bowl, add the flour, baking powder, sugar, salt, pepper, lemon zest, and herbs and mix well. Then, in a measuring cup or small bowl, add the melted butter, milk and eggs and beat well. Add the egg/milk mixture to the dry and use a fork to mix until combined. DO NOT over mix.

Step 3

Bake .. First, lightly grease and flour the pans. I actually use the baking spray from Pam, which has flour in it, but use what you are familiar with. Next, add the batter to 2 mini loaf pans (which is what I prefer. If you don't have one, you can get the disposable aluminum ones at the grocery store); or a regular size loaf pan works just as well. Bake on the middle shelf at 350 degrees for 20-30 minutes - baking times can change if you use a regular size loaf pan. Stick a knife in the center of the bread - if it comes out clean, the bread is done. Remove to the counter or hot plate and cool until you can remove it from the pan.

Step 4

Serve ... I prefer to serve the bread warm or lightly toasted - that is up to you. Spread with the chilled salmon spread and ENJOY! Soft scrambled or poached eggs are a great way to enjoy this breakfast/brunch.

Tips


No special items needed.

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