Hello, smoked salmon. I love you. Usually, I'm eating it on a bagel with cream cheese. But this…this takes it to another level.

breakfast earlier with @nicolechismar avocado toast with smoked salmon, kale, shredded carrot and shaved fennel from @lepainquotidien #nyc #thisisnewyorkcity @nycgo #nyceats

A photo posted by Julie Deily (@thelittlekitchn) on Jun 30, 2015 at 10:16am PDT

I went to New York City recently and met my friend, Nicole, for breakfast/lunch…brunch and she suggested we go to Le Pain Quotidien…great choice! I copied her order of an avocado toast and ADDING the smoked salmon. I love that they included kale too!

Other places that I went to while in NYC…Shake Shack…yesssss.

Rex Coffee…the coffee was spectacular so were the breakfast sandwiches (the bacon was to die for) and the scones!! Order it all!

And then we went shopping to at Anthropologie and I fell in love with this purse. My favorite color is yellow…isn't it perfect? I didn't buy it though…

Oh gosh, it's a food blog and it's a fitting room selfie…this top, I'm obsessed with it. I bought it and then proceeded to leave it in the bag on a NYC subway. ::(

Aren't these bags from Pamela Barsky awesome? I love this one!!! They are all handmade and screenprinted in NYC. I bought this one but also left it on the subway with the Anthro top…I think someone else probably had a really good day when they found that bag!

My sister and I had an amazing dinner at Ippudo…ramen foreva…seriously…epic meal. They are on my hit list every time I visit now!

And yes…I bought cronuts…and didn't wait in line. Because I preordered them! Every Monday at 11am ET, the dates that are up for preorder are for one week…the week that's up for preorder is two weeks away so plan accordingly! Put it in your calendar, set reminders and be there or be square.

Right at 11am, it didn't work really well for me but I was persistent and my order finally went through at 11:32am. Remember, some people aren't able to submit their order and it takes a few minutes for the inventory to be released. Some people give up and go away so even if you don't get your preorder done right at 11am, there's still a chance!

And now for this wonderful toast that I have enjoyed at home several times now!

Cut the stems from the kale.

See that? You don't need that.

Massage the kale.

I always feel like the kale looks even more vibrant green when it's massaged.

I used this everything bagel shake and added it to the kale…

Thanks to the folks at hatchery for sending me some fun stuff to try, I bought the bagel shake blend myself!

along with olive oil.

Slice and dice up three quarters of one avocado, add lime juice and mix and mash.

The last quarter of the avocado, just slice it up. Squeeze lime over these slices.

Toast the bread and spread butter on the bread.

Spread the mashed avocado over the slices.

Then, add the smoked salmon, sliced avocado and then top with the kale!

Umm yeah…no words, I'm really lame but I have no words. The buttery avocado and the BUTTERY salmon…hits the spot. I'm obsessed and I salute and thank my friend Nicole for introducing me to this wonderful concoction. I hope you thank me too when you make this!

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Avocado Toast with Smoked Salmon and Kale Recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 to 4 pieces of toast

Ingredients

• 2 kale stems washed
• olive oil
• bagel shake optional
• 1 avocado washed
• 3 to 4 slices of really good quality bread I used a multigrain bread from my local grocery store’s bakery
• freshly squeezed lime juice
• salt
• spreadable butter
• smoked salmon
• lime wedges for serving optional

Instructions

• Remove the stems from the kale and chop into big pieces. Massage with your fingers to soften up the kale leaves. Add 1 to 2 teaspoons olive oil and mix together with your hands. Add a sprinkle of bagel shake or salt and pepper and mix again.
• Prep the avocado, while you’re prepping the avocado, toast the bread. Cut avocado in half and remove the seed carefully. Using a knife, on one half of the avocado, slide up and down and then side to side. Scoop the avocado pieces out into a small bowl. With the other half, only cut half of it and place into the bowl. The other half (or the last quarter of the avocado), you’ll remove and place on a cutting board and slice to top the toast with. Add some lime juice to the slices of avocado.
• Mash the avocado with the back of a fork, add lime juice and salt to taste and mix. Spread butter on the slices of toast and then spread the mashed avocado on top. Add slices of smoke salmon and then top with the avocado slices. Top with kale and sprinkle with salt and pepper. Optionally, drizzle olive oil and lemon juice on top. Serve immediately.

Notes

Inspired by a dish I had at Le Pain Quotidien

Just sayin' this isn't a sponsored post. The hatchery folks were nice enough to send me some fun products to try out and I bought some items myself, including the bagel shake.

The post Avocado Toast with Smoked Salmon & Kale appeared first on The Little Kitchen.

Side note: When I think of Jessica, I smile. She's hilarious, caring and amazingly talented and humble. I remember a couple of years ago spending time with her on a brand trip, I had just gotten laid off from my job and she was incredibly supportive and encouraging. I appreciate her so much! When I was thinking about what recipe I would make for this virtual (so sad we can't do it in person) baby shower, I thought of her Salmon BLT sliders and wanted to include avocado in some kind of way because she LOVES avocado. And the brie, it was an afterthought and it might sound really weird and strange but it's perfect. I'm a just a little too obsessed with brie cheese lately…

Add all of the ingredients with the liquids first for the aioli into a blender.

Blend until smooth and refrigerate until you're ready to serve.

Cut the salmon into 8 pieces. It's up to you if you want to remove the skin.

Broil for 5 minutes on each side.

Stack the bacon, lettuce and tomato sliders. First spread the aioli on the bottom of slider or dinner rolls, then add the salmon, some brie cheese and then stack the bacon, lettuce and tomato.

I'm so excited for Jessica…she's an amazing person who is extremely supportive of her friends, so talented and humble at the same time, she's going to make an amazing Mom! I hope she enjoy the shower we threw for her and these Salmon BLT sliders!!

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Salmon BLT Sliders with an Avocado Aioli & Brie Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Ingredients

Avocado Aioli

• 2 large egg yolks
• 4 teaspoons fresh lemon juice
• 1/2 cup olive oil
• 1 ripe avocado peeled and sliced
• Pinch of salt and pepper

Salmon BLT Sliders

• 1 to 1 1/4 pound salmon
• Brie cheese rind removed, cut into chunks (or your favorite cheese)
• 8 dinner rolls
• sliced bacon cooked
• red or green leaf lettuce
• one plum tomato sliced

Instructions

• Turn on your oven broiler (mine goes to 550 degrees F).
• Add aioli ingredients to your blender (liquids first) and blend until smooth. Pour into a small bowl and cover and refrigerate until use.
• Cut salmon into 8 equal pieces and sprinkle salt and pepper on top. Place on a foil lined baking sheet. Broil salmon for 5 minutes on each side.
• While salmon is broiling, prep the other ingredients.
• Cut dinner rolls/slider buns in half and spread aioli on the bottom, place one piece of salmon, a few pieces of brie on top of the salmon and then stack the bacon, lettuce and tomato on top. Serve immediately.

Notes

Inspired by Crispy Salmon BLT Sliders with Chipotle Mayo.

Seriously, the oozy brie drives me crazy. Brie and salmon, it's a thing.

And be sure to visit these other blogs for more recipes to celebrate Jessica's impending arrival!!

Salads!
Asian Broccoli Salad with Peanut Sauce from Gimme Some Oven | Brussels Slaw with Tahini Dressing and Za'atar Crostini from The Lemon Bowl | Kale Salad with Apple, Hazelnuts & Bacon from With Style & Grace

Cocktails!
Hot Buttered Rum Cocktail from Dine & Dish | Cranberry Orange Dark and Stormy Cocktail from Food For My Family | Bourbon Pumpkin Milkshakes from Minimalist Baker | Apple Cider Shandy from Stylish, Stealthy & (sometimes) Healthy | Preggy Punch Mocktail from A Spicy Perspective | Boozy Maple Peanut Butter Cup Milkshake from Girl vs. Dough | Maple Bacon Pisco Sour from Honestly Yum | Pink Grapefruit Margaritas from Cookin Canuck | Mezcal Citrico Cocktail from A Thought For Food | Pomegranate Rosemary Spritzer from A House in the Hills | Ginger Bourbon Apple Cider from The Novice Chef  | Citrus Cider Punch Floats from Bran Appetit

Burgers!
Meatloaf Veggie Burgers with Mashed Potatoes + Gravy from Edible Perspective | Salmon BLT Sliders with an Avocado Aioli & Brie from The Little Kitchen | Balsamic Beef Burger with Mac and Cheese from Daisy At Home | Candied Bacon Maple Cheddar Burger from Cookies & Cups | Trashed-Up Steak Burger with Chicken Fried Bacon & Dijon Gravy from Climbing Grier Mountain | Bleu Cheese Burgers + Sweet Potato Fries from Dessert For Two | Fig Rosemary Roast Chicken Brie Brussels Sprout Panini from Country Clever | The Best Cheeseburger Soup from Foodie Crush | Spicy Sambal Chicken Meatball Sub with Eggs from Lady and Pups | Sweet Potato and Kale Grilled Cheese from Two Peas & Their Pod | Ultimate Breakfast Sandwich from Bake Your Day

Tacos!
Crunchy Ground Beef and Cheesy Tacos from Spoon Fork Bacon | Boozy Beef and Butternut Tacos from The Fauxmartha | Harvest Hash Breakfast Tacos from With Food + Love | Crispy Kale and Brussels Sprout Tacos with Bacon from Mountain Mama Cooks | Banh Mi Tacos with Spicy Sriracha Honey Sauce from Heather Christo |  Loaded Huevos Rancheros Tacos from A Couple Cooks | San Diego Lobster Street Tacos from Fitnessista

Desserts!
Salted Caramel, Dark Chocolate, and Brown Butter Shortbread Bars with Sprinkles from Table for Two | Mini Vanilla Loaf Cakes, All Trashed Up from My Name is Yeh | Pumpkin Spice Butterscotch Sprinkle Cupcakes from Picky Palate | Cake Batter Confetti Cupcakes from Sprinkle Bakes | Easy Homemade Funfetti Cake with Vanilla Buttercream from Averie Cooks | Trashed Up Shortbread Cookie Bars from Sweet Phi | Loaded Junk Food Brownies from Love & Olive Oil | Bakery Sugar Cookies from Lauren’s Latest | Peanut Butter, Banana, Honey and Oat Chocolate Chip Cookies from Cookie + Kate | Triple Layer Chocolate Cake with Salted Caramel Buttercream Frosting from Flourishing Foodie | Salted Caramel Popcorn Ice Cream Cake from The Sugar Hit | Breakfast Cereal Cake Donuts from Hummingbird High | Triple Chocolate Vanilla Swirl Crumb Cake from Top With Cinnamon | Chocolate Chip Cookie Ice Cream Sundaes from Bake at 350 | Lemon Layer Cake from Simple Bites | Baby Block Cake Pops from Bakerella | Chocolate Covered Grapefruit from She Wears Many Hats

Pizza!
Beer Battered Fried Calamari Pizza from Bev Cooks | Apple and Chicken Sausage Pizza with Macaroni and Cheese Stuffed Crust from Rachel Cooks | Trashed Up Barbecue Turkey Pizza from Foodie With Family | Pesto Potato Bacon Pizza from Shutterbean | Grilled Cheese Pizza from i am a food blog | Chili Cheese Dog Pizza from My Life as a Mrs | Steak + Blue Cheese Pizza with Crispy Fried Shallots and Honey Balsamic Drizzle from Simply Scratch | Beer Cheese Tater Tot Pizza from The Beeroness | Roasted Pumpkin Pizza from Yes I Want Cake | Bacon Mashed Potato Pizza from Two Red Bowls | Pork Banh Mi Pizza from Dula Notes | Trashed Up Mexican Pizza Pockets from Weelicious | Roasted Beet Pizza from Take a Megabite | Hard Cider Braised Pork with Sour Cherries and Cheesy Polenta from Hungry Girl Por Vida

The post Salmon BLT Sliders with an Avocado Aioli & Brie appeared first on The Little Kitchen.

I didn't realize when I was planning the recipes I would make for the KitchenAid 1,000 Cooks for the Cure party that I had a cream cheese theme going. I swear to you, I make this or crab rangoon like 30 to 40 times a year. It's a big hit at Bunko and it's always requested for the family holiday events.

I started making the smoked salmon variation a few years ago when I visited my friend, Nellie, in Atlanta. She wanted me to show her my recipe for crab rangoon and we decided we would do both – ones with crab and ones with smoked salmon.

If you like bagels and lox, you'll love this…to me this is like bagels and lox all fried up (okay but without the capers)…ooh, maybe I should add capers next time!

Be sure to buy the refrigerated smoked salmon. Chop it up before adding the green onions and pepper.

After mixing the smoked salmon with the green onions and pepper, add the softened cream cheese and mix well. No need to add salt! The smoked salmon is salty enough. (above photo taken with an iPhone.)

For instructions and photographs on how to fill and wrap them up, visit the crab rangoon recipe.

These are so simple to make and I have to admit that Curtis will not try these…the very thought of frying cream cheese in something makes his skin crawl. To me it's a little sad but then I get to eat them all myself!

Make your own crab or smoked salmon rangoon at home, it's fresher and you get a more balanced rangoon – I always feel like there's not enough crab in the ones at restaurants, don't you?

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Smoked Salmon Rangoon Recipe

A twist on crab rangoon, adding smoked salmon makes it a little elegant. Simple to make and delicious! Perfect for parties and get togethers.

Servings 50 -60

Ingredients

• 1 package of square wonton wrappers
• 3-4 ounces refrigerated smoked salmon chopped
• 2 8 ounce packages of cream cheese (allow it to sit out for 30-60 minutes)
• 4 green onions sliced thin
• pepper to taste
• vegetable oil for frying

Instructions

• Add smoked salmon, green onions and pepper to a mixing bowl. Mix well. Add in cream cheese and mix well.
• Take each wonton wrapper and put about a teaspoon or a little more than a teaspoon of the mixture in the middle of the wonton skin.
• Fold in half (if using a square shape, after folding in half, shape should be a triangle, not a rectangle).
• Put your fingers on the area of the wonton right above the mixture, and crimp together, should look like a pouch. (Does not need to be completely sealed but you don’t want too much oil to get into the cream cheese and you don’t want the cream cheese to come out of the wonton wrapper while frying. If you’re unsure, try doing a couple and frying them up before wrapping the rest of them to get a feel for it.) Also, I sometimes describe it as looking like a ghost when you flip upside down, the area with the filling is the ghost's head.
• Repeat steps 2-4 until all mixture is gone or wontons are gone.
• Heat oil (about a 1 1/2 inch layer) in pan on medium to medium high heat. Oil needs to be pretty hot.
• In batches, fry rangoons in pan until lightly browned on each side about 2-4 minutes.
• Cool on a plate lined with paper towels. Line up upside down so that any oil that has collected inside drains out. Allow to cool for 5-8 minutes. Serve immediately.
• Notes: I prefer the wonton wrappers you buy at the Asian grocery store, particularly the Twin Marquis brand. When I'm in a pinch, I'll use the brands you can you buy at your local grocery store in the produce department. I had to this time and you'll notice in the pictures, that's what I used this time.

The post Smoked Salmon Rangoon appeared first on The Little Kitchen.