Treat Mom with a Healthy and Elegant Mother’s Day Brunch
Paterson, New Jersey – May 7, 2019 – If you’re trying to impress Mom this Mother’s Day with a fancy brunch, we have a five-star worthy recipe you can easily make at home. This recipe from Kontos Foods, Inc., a U.S.- based manufacturer and distributor of traditional artisan breads and Mediterranean specialty foods, uses Kontos Greek Lifestyle Flatbread, which has half the carbs of traditional flatbread and 2x the protein (15 grams per serving). Mom will definitely appreciate this healthy touch to your brunch spread. The meal comes together in minutes: thinly sliced cucumbers, a tasty avocado spread and thinly sliced boiled eggs are piled onto a piece of Greek Lifestyle Flatbread, and finished off with capers, fresh dill and Smoked Salmon. Those extra finishing ingredients are what makes this dish rise from an ordinary weekend avocado toast into something special for Mother’s Day.
WEEKEND BRUNCH AVOCADO “TOAST” WITH SMOKED SALMON
Elevate everyday toast to this luxurious, brunch-worthy version complete with smoked salmon, capers, and a tangy drizzle of lemon cream.
Serves 4
INGREDIENTS
4 Kontos® Greek Lifestyle Flatbreads
¼ cup sour cream
1 tsp lemon juice
½ tsp lemon zest
1 small cucumber
1 ripe avocado, peeled, pitted and chopped
1 tsp extra-virgin olive oil
4 oz smoked salmon
2 hard-boiled eggs, peeled and sliced
2 Tbsp finely chopped red onion
1 Tbsp capers, drained
2 Tbsp dill sprigs
1 small jar salmon roe (optional)
Salt & pepper
INSTRUCTIONS
Preheat oven to 325°F.
Wrap flatbreads in foil packet and place in oven to warm.
In a small bowl, stir together sour cream, lemon juice and lemon zest, until smooth. Season to taste with salt and pepper. Set aside.
Using a vegetable peeler, slice cucumber end-to-end into long strips, rotating cucumber after every few passes to keep strips even. Discard core.
Place chopped avocado in a bowl with olive oil and mash with a fork until spreadable, but still slightly chunky. Season to taste with salt and pepper
Remove flatbreads from foil pack and place on individual plates. Spread approximately one quarter of mashed avocado onto first flatbread; repeat with remaining flatbreads. Top each portion of mashed avocado with 1 oz salmon and 1-2 egg slices. Drizzle with lemon cream. Add 2-3 cucumber strips to each flatbread, then sprinkle with red onion and capers. Scatter with dill sprigs and finish with a small dollop of salmon roe (optional).
Kontos sells its products to retailers and foodservice establishments across North America and several other countries. Find Kontos on Facebook at https://www.facebook.com/Kontosfoods and follow the company on Twitter @KontosFoods.
About Kontos Foods
Founded in 1987, Kontos Foods, Inc. is a Paterson, New Jersey-based provider of artisan breads and traditional Mediterranean foods for restaurants, hotels, food service, retail specialty stores and supermarkets worldwide. The family-owned company specializes in hand-stretched flatbreads, including the Kontos Pocket-Less Pita®, Fillo dough, pastries, olives, gyro meats, and Greek yogurts, as well as over 60 varieties of multi-ethnic flatbreads. Kontos Foods has over 275 employees and was founded by Evripides (Evris) Kontos and his son Steve, who together bring over 100 years’ experience in the premium food industry. The company’s bread and Fillo products are made in the USA. Visit https://kontos.com or call (973) 278-2800.
Media Contact:
Patty Yeager
Fastlane Communications
(855) 677-5263, ext. 109
PatriciaY@fastlane.co
Kontos Contact:
Warren Stoll
Kontos Foods Inc.
(973) 278-2800, ext. 326
WarrenS@kontos.com