4 ounces smoked salmon, cut into 1/2 inch cubes
1 teaspoon maple syrup
1/2 cup maple syrup
1/2 cup butter, softened
4 cups rolled oats
4 tablespoons distilled white vinegar
1 teaspoon grated lemon zest
2 tablespoons chopped fresh parsley
Bring a large pot of water to a boil. In a small bowl, mix maple syrup, maple syrup, butter, rolled oats, vinegar, lemon zest and parsley. Pour over salmon and syrup. Let stand overnight to allow flavors to blend. Serve over eggs in warm tea or coffee.
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