“Paleo Russian Breakfast: A Symphony of Authentic Flavors and Textures”

Allergens

Fish (from smoked salmon) - Eggs - Dairy (in mayonnaise) - Gluten (in sourdough bread; avoid for Celiac or gluten sensitivity)

Ingredients

• 8 oz smoked salmon
• 1 loaf Paleo
• friendly sourdough bread (preferably homemade)
• 4 large free
• range eggs
• 1 cup cherry tomatoes
• 1 cucumber
• 1 small red onion
• 1/2 cup fresh dill
• 1/3 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 4 slices of avocado

Instructions

1. Begin by preparing the dill sauce: In a mixing bowl, combine mayonnaise, lemon juice, chopped fresh dill, sea salt, and ground black pepper. Mix well and set aside for flavors to meld. Next, prepare your Paleo friendly sourdough bread. Slice the bread into 1/2 inch thick slices, then toast them lightly. Poach the eggs to desired firmness. Thinly slice the red onion and cucumber. Halve the cherry tomatoes. Arrange the smoked salmon, poached eggs, tomatoes, cucumber, red onion, dill sauce, and avocado slices on individual plates or a shared platter, creating an artful composition that embodies the essence of Russian breakfast cuisine.

Chef’s Insight

This recipe is designed to evoke the essence of a traditional Russian breakfast while adhering to Paleo principles. The combination of flavors and textures offers a sensory experience that will transport you to the heart of Russia.

Notes

Adjust the cooking times to achieve your desired egg firmness.