Buttermilk Salmon Roe Breakfast Bun with Beetroot Relish

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 25 minutes, combines soft brioche buns, ripe avocado, 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

4 soft brioche buns
1 whole, mashed ripe avocado
1/4 cup smoked salmon roe (buttermilk cured if possible)
1 medium, peeled and grated beetroot
2 tbsp red wine vinegar
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1 cup baby spinach leaves
4 tbsp, softened cream cheese

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Instructions

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.
Step 2: Slice 4 soft brioche buns in half horizontally and lightly toast them under a broiler for 1-2 minutes until golden.
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.
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.