Midnight Baker and Salmon Breakfast Sandwiches
These elegant open sandwiches use Aoraki Smokehouse’s cold-smoked salmon on the Midnight Baker’s gluten-free, buckwheat and seeded Freedom Loaf. Guaranteed to go down a treat over the festive and holiday season, from breakfast with bubbles and right through the day.
Method
Cut loaf into 12 slices, to desired thickness, and toast.
Mix horseradish and chopped chives with mayonnaise or sour cream and spread over toast. Layer over sliced avocado, radish, red onion and salmon. Sprinkle over sesame seeds.
Garnish with chives, season with salt and pepper and serve with lemon wedges.
For a platter:
Arrange toasted Midnight Baker loaf on a serving dish with an Aoraki hot smoked salmon fillet. Accompany these with the horseradish mayo as a dip, avocado slices or smashed avo, and all remaining ingredients.
Ingredients
1 Midnight Baker Buckwheat Freedom Loaf
2 Tbsp horseradish
1 Tbsp chopped chives + extra to garnish
1/4 Cup mayonnaise or sour cream
2 Avocados, peeled and sliced
2 Radishes, very thinly sliced
1 Small red onion, very thinly sliced
100g Aoraki Smokehouse cold smoked salmon slices
6 tsp Mixed sesame seeds, toasted
1 Lemon, cut into wedges
