Ingredients:
- ½ pound salted butter, room temperature
- ¼ teaspoon minced garlic
- 1 tablespoon green onion, both white and green parts minced
- 2 tablespoons finely chopped fresh dill, divided
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon lemon zest, divided
- 1 teaspoon lemon juice
- ¼ teaspoon ground black pepper
- 2 loaves of your favorite multigrain bread, sliced to ¼-inch thickness
- Smoked salmon, sliced as thinly as possible
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Instructions:
Start by making that tangy herb butter. In a stand mixing bowl, add all of your herbs and seasonings to the room-temperature butter. Your bowl should contain butter, garlic, green onion, dill, parsley, lemon zest, lemon juice, and pepper.
Use the mixer’s beating attachment to smoothly combine all of the ingredients in your butter. Whatever you have left-over after you make your smoked salmon breakfast toast can be wrapped in clingfilm and refrigerated for a couple of days.
Slice bread 1 inch thick and top with the butter mix and salmon