Yes! When there’s smoked salmon and a smoked gouda cheese sauce, you can server cornichons for breakfast.
Here’s a fairly simple dish that is sure to impress! The most difficult part is the cheese sauce and that’s really not difficult. Make a standard roux by combining equal portions of butte and flour – I used whole wheat flour and about 1.5 tablespoons of each. Cook the flour in the butter for 3-5 minutes. It’s this process that keeps your sauce from tasting like flour. After the flour is cooked add milk a little at a time. The sauce won’t thicken until it reaches boiling, so bring it back to a boil before you add more milk, otherwise you may end up with a sauce that is to thin.
When you are satisfied with your sauce base add grated cheese. Sharp cheddar and smoked gouda are my two favorites for breakfast. Stir until the cheese melts, taste for seasoning and consistency. Once you are satisfied leave the sauce on very low heat, just enough to keep it warm.
Toast bread, preferably left over French bread. Top the bread with smoke salmon, and a fried egg, and then spoon your cheese sauce over the egg. To add some color finish the dish with a sprinkle of smoked paprika and a few freshly snipped chives.
Serve with a few cornichons, the dill flavor is diving with the salmon and smoked cheese.
Until next time… Release YOUR Bon Vivant and Savor Your Life!