Ingredients:
- 200g salted butter, room temperature
- ¼ tsp minced garlic
- 1 tbsp spring onion, both white and green parts minced
- 2 tbsp finely chopped dill
- 1 tbsp finely chopped parsley
- 1 tbsp lemon zest
- 1 tsp lemon juice
- salt & pepper
- 2 sliced seeded deli rolls
- 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.
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Your bowl should contain butter, garlic, spring onion, dill, parsley, lemon zest, lemon juice, and pepper.
Blitz the mix with a hand blended or food processor to smoothly combine all of the ingredients in your butter.
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Whatever you have left-over after you make your smoked salmon brunch toast can be wrapped in clingfilm and refrigerated for a couple of days.
Slice bread 1 inch thick, lightly toast and top with the butter mix and salmon - sprinkle with parsley