Smoked Salmon Sardou Recipe
Smoked salmon on toasted ciabatta topped with a spinach artichoke cream served with bacon & cream cheese grits with gouda
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Ingredients
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For the Smoked Salmon Sardou
For the Bacon & Cream Cheese Grits
Method
For the Smoked Salmon Sardou
- 1
- 2
Add Spinach and Artichokes
Add the fresh spinach and artichoke hearts into the skillet. Cook until the spinach is wilted, about 2-3 minutes.
- 3
Mix in Cream Cheese
Reduce the heat to low and add the cream cheese and Parmesan cheese. Stir until melted and well combined. Season with salt and black pepper to taste.
- 4
Toast the Ciabatta
While the cream is cooking, toast the ciabatta slices in a toaster or on a grill until golden brown.
- 5
Assemble the Sardou
Spread the spinach artichoke cream over the toasted ciabatta slices and top with smoked salmon.
For the Bacon & Cream Cheese Grits
- 6
Cook the Bacon
In a medium saucepan, cook the bacon over medium heat until crispy. Remove bacon and let it drain on paper towels, reserving the bacon fat in the pan.
- 7
Prepare the Grits
In the same saucepan with the bacon fat, add chicken broth and bring to a boil. Slowly whisk in the grits and reduce heat to low.
- 8
Add Butter and Cream Cheese
Cook the grits for about 20-25 minutes, stirring frequently. Once thickened, stir in the butter and cream cheese until melted and smooth.
- 9
Finish with Gouda
Add the shredded Gouda cheese, mixing until melted. Season with salt and black pepper to taste.
- 10
Serve
Crumb the cooked bacon over the grits and serve alongside the smoked salmon sardou.
