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Breakfast Herb Bread with a Smoked Salmon Spread

Here's how you make Breakfast Herb Bread with a Smoked Salmon Spread
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  • Servings: 8-12
  • Prep: 0m
  • Cook: 20-40m
    • The following recipe serves 8-12 people.

Ingredients

The ingredients are:
  • Bread:
  • 3 cups all purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 cup sugar
  • 3 large eggs, room temp
  • 1 1/2 cups milk (please don't use skim or 1%, 2% will work)
  • 2 ounces butter, melted and cooled
  • 1 teaspoon lemon zest
  • 1/2 cup fresh herbs (I use a mix of mostly chives, basil, and parsley, and tarragon - but go easy on the tarragon, it is much stronger than the others. Be careful if using, rosemary and oregano too, they also are a very strong herb, so go easy with those)
  • 1 teaspoon salt
  • Salmon Spread:
  • 3 to 4 ounces smoked salmon, diced
  • 1/4 cup Boursin herb cheese or any other herb cheese spread, softened (Allouette is another brand)
  • 1/2 cup sour cream
  • 1 scallion, fine diced (white and green parts)
  • 1 tablespoon capers (more or less to taste)
  • Pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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