Thanks much for taking over this week!!
Summertime, breakfast every morning usually involves a tomato and a pinch of Lawry’s seasoning salt. (Best part of summer!)
Lox and bagels were my craving food during all my pregnancies. Love it.
For those of us who can do bread, this is fabulous with smoked salmon. (Usually not a whole wheat fan.)
Irish Brown bread
(Wheat germ seems to be the tastiest. I throw in about a tsp of brown sugar too.)
https://www.browneyedbaker.com/brown-bread-irish-soda-bread-recipe/
The brown bread is traditional in Ireland and England. I’ve had smoked salmon at Fortnum and Mason’s (when they had the tearoom) and it’s served on delicious brown bread and fresh butter.
Very cool, saving that recipe. Since I can’t do bagels or store brought bread, and never was successful trying to make my own sourdough (still on my bucket list to learn properly), I have put lox and cream cheese on those boring pure rye crackers. It’s not the gluten that bothers me, it’s the cheap loser enriched American wheat flour. But the crunch under the gooey cheese and fish, yum. And the capers (I lived in europe too long, MUST have capers with it) go on the spread cream cheese UNDER the smoked salmon so they don’t fall off, see? Lol.