Smoked Salmon* Recipe

Toast brioche

Preheat a skillet over medium heat or set toaster. Lightly butter both sides of the brioche slices with the softened butter. Toast the brioche in the skillet 1–2 minutes per side until golden and slightly crisp, or toast in a toaster until warmed and lightly browned. Transfer to a plate and keep warm.

Make herbed crème fraîche

In a bowl, combine crème fraîche, lemon juice, lemon zest, finely chopped dill and snipped chives. Season with sea salt and freshly ground black pepper. Stir until smooth and taste; adjust salt, pepper or lemon juice. Set aside in refrigerator until ready to assemble.

Prepare onions and capers

Thinly slice half a small red onion into rings. Rinse the capers briefly under cold water to remove excess brine and pat dry with paper towel. If capers are large, chop them roughly. Place onions and capers in small bowls for easy assembly.

Poach or fry eggs (choose preferred method)

Poached eggs: Bring a medium saucepan of water to a gentle simmer, add a splash of white vinegar, create a whirlpool and gently slip in each room-temperature egg. Poach 3–4 minutes for runny yolks, then remove with a slotted spoon and drain on paper towel. Fried eggs: Heat 1 tsp olive oil in a nonstick skillet over medium-low; crack eggs into skillet and cook until whites are set and edges crisp, 3–4 minutes for runny yolks; cover pan 30–60 seconds if you want the tops set. Keep eggs warm.

Prepare smoked salmon

If salmon slices are large, cut into pieces roughly the size of a brioche slice. Arrange smoked salmon on a plate so it's ready to place on the toasts.

Spread about 2 tablespoons of the herbed crème fraîche evenly over each toasted brioche slice, covering the surface but leaving a small edge.

Layer 1–2 ounces (approximately 1–2 folded slices) of smoked salmon on top of the crème fraîche for each toast, gently pressing to adhere.

Top each salmon-topped brioche with one poached or fried egg. If using poached eggs, drain gently before placing to avoid excess water on the toast.

Scatter thin red onion rings and 1/2 tablespoon of capers over each serving. Sprinkle a little everything bagel seasoning if using, and finish with a small drizzle (about 1/4 tsp) of extra-virgin olive oil over each toast.

Garnish each piece with a small dill sprig and microgreens or a few arugula leaves if desired. Serve immediately with lemon wedges for squeezing over the salmon and eggs.