Steelhead & Tomato Recipe
lox, heirloom tomatoes, herb aioli, toasted brioche
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Ingredients
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Lox and Toppings
Herb Aioli
Brioche
Method
Prepare the Aioli
Mix the Aioli
In a small bowl, combine mayonnaise, minced garlic, lemon juice, and olive oil. Mix well until smooth.
Fold in chopped parsley, salt, and pepper to taste. Set aside.
Prepare the Tomatoes
Slice the heirloom tomatoes into thick rounds and sprinkle with a pinch of salt. Set aside.
Toast the Brioche
Assemble the Dish
Spread the Aioli
Spread a generous layer of herb aioli on each slice of toasted brioche.
Layer the steelhead trout lox on top of the aioli followed by the sliced heirloom tomatoes. Garnish with fresh dill and chives.
