Smoked Salmon Toast
Open-faced toast topped with smoked salmon, cream cheese, and fresh garnish. Assembled cold and served immediately with crispy bread and bright acidic accents.
Ingredients
Method
Slice the cucumber into thin rounds or half-moons. Thinly slice the red onion. Chop the fresh dill and have capers ready.
Toast the bread slices until golden and crispy, about 2–3 minutes if using a toaster or oven.
Spread 1 tablespoon of softened cream cheese evenly across each warm toast slice.
Arrange smoked salmon slices on top of the cream cheese, folding or layering as desired.
Top with cucumber slices, red onion, and capers. Scatter chopped fresh dill over the top.
Season lightly with sea salt and freshly cracked black pepper. Serve immediately with lemon wedges on the side for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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