“Nordic Gluten-Free Breakfast Delight: A Symphony of Textures and Flavors”
This gourmet Nordic gluten-free breakfast recipe features quinoa porridge, smoked salmon, eggs, cherry tomatoes, avocado, and mixed berries. It is perfect for a special occasion or weekend brunch, and offers a visually appealing and delicious experience for those seeking a gluten-free option.
Allergens
Fish (Smoked Salmon)
Ingredients
- 1 cup quinoa porridge (cooked)
- 4 large eggs
- 200g smoked salmon slices
- 1 cup cherry tomatoes, halved
- 1/2 cup mixed berries (blueberries, raspberries, blackberries)
- 1 avocado, sliced
- 1/2 cup gluten
- free granola
- Fresh dill and parsley for garnish
- Salt and pepper to taste
- Olive oil
Instructions
- Start by preparing the quinoa porridge according to package instructions or your preferred method. Set aside to cool slightly.
- In a non stick pan, cook the eggs to your desired consistency (over easy, sunny side up, or poache
- . Season with salt and pepper.
- Arrange the cooked quinoa porridge in the center of a flat overhead plating area, creating a bed for the rest of the ingredients.
- Place the smoked salmon slices on top of the quinoa porridge.
- Add the halved cherry tomatoes and mixed berries to create a vibrant color palette.
- Fan out the avocado slices over the other ingredients, drizzling with a touch of olive oil.
- Sprinkle the gluten free granola for added crunch and texture.
- Garnish with fresh dill and parsley sprigs for a burst of color and aromatic flavors.
Chef’s Insight
This Nordic breakfast dish is not only delicious but also a feast for the eyes, making it perfect for special occasions or weekend brunches.
Notes
For optimal flavor and texture, serve this dish immediately after plating.