Buttermilk Salmon Roe Breakfast Bun with Beetroot Relish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Inspired by Australian café culture, this breakfast bun features delicate smoked salmon roe on a soft bun layered with creamy avocado and tangy beetroot relish. This australian-inspired breakfast ready in about 25 minutes combines soft brioche buns, whole, mashed ripe avocado, medium, peeled and grated beetroot into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: To make beetroot relish, combine 1 medium grated beetroot, 2 tbsp red wine vinegar, 1 tsp sugar, 1/4 tsp salt, and 1/4 tsp black pepper in a small saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and the beetroot softens. Remove from heat and let cool.
  2. Step 2: Slice 4 soft brioche buns in half horizontally and lightly toast them under a broiler for 1-2 minutes until golden.
  3. Step 3: Spread 1 tbsp softened cream cheese evenly on the bottom half of each bun, then layer with 1/4 cup mashed ripe avocado and a handful of 1 cup baby spinach leaves.
  4. Step 4: Spoon 1-2 tbsp of the beetroot relish over the spinach, then top each bun with 1 tbsp smoked salmon roe. Close the buns and serve immediately for a fresh, layered breakfast.

Equipment for this recipe

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Frequently asked questions

How long does Buttermilk Salmon Roe Breakfast Bun with Beetroot Relish take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Buttermilk Salmon Roe Breakfast Bun with Beetroot Relish?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Buttermilk Salmon Roe Breakfast Bun with Beetroot Relish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttermilk Salmon Roe Breakfast Bun with Beetroot Relish for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Buttermilk Salmon Roe Breakfast Bun with Beetroot Relish?

Australian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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