Recipe courtesy of Bobby Flay
Smoked Salmon on Grilled Seven Grain Bread with Tomato and Dill
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 loaf seven grain bread, sliced on diagonal into 1/4-inch thick slices
  • Canola oil, to brush bread
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • Dijon Mustard, for spreading and drizzling
  • Honey, for spreading and drizzling
  • 2 to 3 heirloom tomatoes, thinly sliced
  • 8 ounces smoked salmon, sliced paper thin
  • 1 tablespoon chopped fresh dill
  • Juice of 1 lemon
  • Dill fronds, for garnish

Directions

Preheat a grill pan over high heat. Brush the bread with canola oil, salt and pepper. Grill the bread until slightly charred on each side, about 30 seconds per side. Remove the bread to a cutting board and drizzle with olive oil and season with salt and pepper. Combine honey and mustard in a small bowl. 

Schmear the bread with honey mustard and put sliced tomato on each slice of bread. Drizzle with honey mustard and top with a few slices of smoked salmon. Add another drizzle of honey mustard and top with black pepper and a sprig of dill. Whisk together a few tablespoons of lemon juice and a few tablespoons of the extra-virgin olive oil and drizzle over the tops. Garnish with dill fronds.

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