Blt* Recipe
House Smoked Scottish Salmon, Bacon, Lettuce, Tomato, Brioche
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Ingredients
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PETITS PLATES
Method
PETITS PLATES
Toast brioche rounds in a dry skillet or toaster until golden and lightly crisp, about 1-2 minutes per side. Set aside on a warm plate.
In the same skillet, cook bacon over medium heat until crisp and edges are browned, 4-6 minutes. Transfer to paper towels to drain excess fat.
Slice the tomato into four even rounds. Lightly season with salt and black pepper.
Assemble each bite: start with a lettuce leaf on the aioli-coated brioche bottom, add a slice of smoked salmon, a tomato round, and a crisp bacon strip. Sprinkle with chopped fresh dill.
Finish and serve
Top each assembled bite with a second brioche round, press gently, and secure with a small skewer if desired. Serve immediately with extra aioli on the side.