It's ill-advised for me to think about math too early in the day, but here's a pre-coffee postulation for you: breakfast is a binary event. Win/lose. Carb/protein. Sugar/salt. You choose between an Omelette or Waffles. Well, you might order bacon with your pancakes, ye who just have to have it all. But usually I approach breakfast hungry for one - sugar/salt or carb/protein (win/win either way) - or the other.
A bagel with smoked salmon is one of my favorite things. This is exactly how I like it: the top half of a fresh onion bagel (not toasted, unless it's not fresh) with a thin shmear of cream cheese, a smattering of very thinly sliced red onion, a layer of smoked salmon, three not-too-thick slices of tomato, several turns of fresh ground pepper and a pinch of kosher salt or a few dashes of Redmond Real Salt. Having drained my coffee, it occurrs to me that you get a smidgen of protein with your carb here. But let's be honest, like 99% of the calories here are from the bagel.
One day, with a need to bring something breakfasty to a meeting and a short supply of smoked salmon, I conjured up a recipe for salmon spread. Oh, it is SOOO good! And wonderful for a crowd because it takes some of the work out of layering process. I served it recently at a 60-person brunch along with a basket of sliced bagels and a platter of sliced red onion and tomato. No capers. Boo, capers. Anyhoo, I had a bit leftover and it made a nice little afternoon snack atop Triscuts.
Smoked Salmon Spread
Print recipe only here
8 oz. cream cheese
2 T heavy cream
pinch kosher salt
2 T shallot, minced
1 tsp. fresh parsley
4 oz. smoked salmon, gently shredded
Soften cream cheese in a mixer using paddle attachment.
Add cream and beat for another minute or so.
Add shallot, parsley and salt and combine briefly. Add shallot, parsley and salt and combine briefly. Add salmon and stir in by hand (or use mixer on lowest speed for just a few turns). Do not overmix.