Breakfast Smoked Salmon & Roe Toast Kit

Tasting Notes of the Curator

This trio creates layers of salt, smoke, cream, and brine—all with just a few swipes of the knife.

The Astara Scottish Smoked Salmon (4 slices x 40g) is cold-smoked for a texture that’s supple and silky, with just the right balance of smoke and sea. It’s mellow and clean, never overpowering—perfect for layering.

Astara Salmon Roe (50g) adds the pop. Each pearl bursts with briny sweetness, offering that unmistakable hit of ocean brightness and luxury. Spoon generously or use as a finishing touch.

To pull it all together, a generous swipe of Échiré Demi-Sel Butter—a cult favorite for good reason. Salted just enough, with a cultured richness and creaminess that soaks beautifully into warm toast.

What’s in this bundle

• Astara Scottish Smoked Salmon – 4 slices (40g each)
• Astara Salmon Roe – 50g jar
• Échiré Demi-Sel Butter – 250g

Recipe

Smoked Salmon Toast with Roe & Poached Egg

• Toast your bread of choice until golden and crisp. (Choose from our Selection of breads on pre-order)
• Slather with Échiré Demi-Sel Butter while still warm.
• Layer slices of Astara Smoked Salmon over the toast.
• To make a poached egg: Bring a small pot of water to a gentle simmer (not boiling).
• Add a splash of vinegar (optional, helps the egg white set).
• Crack an egg into a small ramekin.
• Stir the water gently to create a soft swirl, then slide the egg into the center.
• Poach for 2½ to 3 minutes, until the white is set but the yolk remains runny.
• Use a slotted spoon to lift and gently blot before serving.
• Place the poached egg on top of the salmon.
• Spoon Astara Salmon Roe over the top, allowing it to tumble naturally.
• Finish with cracked pepper, chopped chives, or dill (optional).
• Serve with coffee, sparkling water, or a crisp white wine—whatever your morning calls for.
• Serves 2–3 for a luxe toast breakfast or small plates brunch.

Quiet Indulgence

This is the kind of breakfast that makes the day feel different—calmer, softer, and slightly more generous. Every ingredient has something to say: salt, smoke, cream, sea. Just toast, but elevated. Just eggs, but perfect.

Storage Instructions

• Salmon Roe: Keep chilled at 0–4°C. Consume within a few days of opening.
• Smoked Salmon: Keep frozen. Thaw before use. Once opened, consume within three days.
• Échiré Butter: Store in the fridge. Use within 1 week once opened for peak flavor.