Smoked Salmon Niçoise Toast
A delightful and vibrant dish that combines the classic flavors of a Niçoise salad with the comfort of toast, perfect for breakfast or brunch.
Ingredients
For the Toast
- 4 large large eggs Perfectly boiled for a creamy texture.
- 4 slices thick slices whole-grain bread A hearty base to hold the toppings.
For the Aioli
- 2 Tbsp. extra-virgin olive oil Adds a fruity richness.
- 1 Tbsp. mayonnaise The base for the creamy aioli.
- 1 tsp. fresh chopped dill Provides fresh and aromatic flavor.
- 1 tsp. stone ground mustard Adds a subtle tang.
- 1 tsp. drained and chopped capers Contributes a briny flavor.
- 1/2 tsp. lemon zest Enhances freshness.
- 2 tsp. fresh lemon juice Balances the richness.
- Pinch kosher salt Elevates overall flavor.
- Pinch freshly ground black pepper Adds a subtle kick.
- 4 oz. smoked salmon slices The star ingredient providing luxurious taste.
Instructions
Preparation
- Boil the eggs: Place the eggs in a pot of cold water, bring to a boil, then cover and remove from heat to sit for 10-12 minutes. Cool in ice water before peeling.
- Make the aioli: Combine mayonnaise, olive oil, dill, mustard, capers, lemon zest, and lemon juice in a bowl. Whisk until well blended. Season with salt and pepper.
- Toast the bread: Toast the whole-grain bread slices until golden brown and crunchy.
Assembly
- Spread the aioli mixture generously on each slice of toasted bread.
- Top each slice with smoked salmon, covering well.
- Slice the boiled eggs in half and place on top of the salmon. Sprinkle additional dill or pepper if desired.
Serving
- Serve immediately while the bread is warm and toppings are fresh.
Notes
You can elevate the toast with sliced avocado or arugula. Use different types of bread for unique variations.