Gluten-Free Nordic Breakfast Feast: A Symphony of Flavors and Textures
A flavorful nordic breakfast perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 oz gluten
- free smoked salmon 1 loaf gluten
- free rye bread, sliced 1 cup wild berry compote (raspberries, blackberries, and blueberries) 2 cups assorted fresh fruits (such as strawberries, kiwi, and orange segments) 1 cup Greek yogurt, plain or vanilla 2 tbsp honey 1 tsp cinnamon 2 tbsp chopped dill 1 lemon, zested and juiced
Instructions
- a. Prepare the wild berry compote by mixing raspberries, blackberries, and blueberries in a saucepan over medium heat. Cook until softened, then blend and strain for a smooth consistency. Set aside to cool. b. In a separate bowl, combine Greek yogurt with honey and cinnamon. Mix well and set aside. c. Arrange slices of gluten free rye bread on a serving plate. Top each slice with a piece of smoked salmon. Drizzle lemon juice over the salmon and sprinkle with lemon zest and chopped dill. d. Serve wild berry compote in a small bowl, alongside the yogurt mixture. Arrange fresh fruits on a separate plate.
Chef’s Insight
The combination of flavors and textures in this Nordic breakfast feast creates a truly memorable dining experience.
Notes
Be sure to use high-quality smoked salmon for the best flavor and texture.