Bimi^® Baby Broccoli Toast with Smoked Salmon

This European style open faced toast is an elegant option for breakfast or brunch. Try mixing it up with other types of bread and toppings.

Prep

10 minutes

Cook

5 minutes

Serves

2

Ingredients

2 ½ to 3 cups of Bimi^® Baby Broccoli, rinsed
¼ cup half-fat crème fraîche
2 tablespoons chopped, fresh dill, plus extra to garnish
2 teaspoons horseradish sauce
2 slices of dark rye or pumpernickel bread
1 small ripe avocado, sliced
½ cup smoked salmon
Small bunch (about 1 cup) of watercress or other greens
Lemon wedges, to serve
Freshly ground pepper

Directions

Place the Bimi^® Baby Broccoli in a steamer and steam for 3-4 minutes.

Mix together the crème fraîche, chopped dill and horseradish sauce in a small bowl and set aside.
Lightly toast the rye bread or pumpernickel.
When you are ready to serve, divide the crème fraîche, horseradish and dill mixture between the two slices of toast and spread evenly to cover.
Arrange the avocado slices on top and then add the smoked salmon slices.
Top with the lightly steamed Bimi® Baby Broccoli, a few sprigs of watercress and dill and freshly ground black pepper.
Serve immediately with lemon wedges.

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A very versatile veggie:

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