Smoked Salmon Toast Recipe
This Smoked Salmon Toast is an ode to that Sunday slowdown brunch at home. Because when it’s winter we want summer, when it’s summer we want fall, then suddenly we have back and knee problems and one of those pill organizers with our favorite football team’s logo over the lid to the Sunday dose. So this coming weekend, make some time to make some Smoked Salmon Toast and pour yourself a glass of a little somethin’ somethin’. Who cares if it’s 9AM.
PREP TIME
25 mins
COOK TIME
5 mins
SERVINGS
6
Ingredients
Quick Pickled Cucumber & Red Onion
- 1 Tbsp olive oil
- 1 red onion, slivered
- 4 pickling cucumbers, sliced into ribbons
- 1 cup white vinegar
- 4 tsp sugar
- 1 tsp salt
- 2 tsp peppercorn medley
- 1 clove garlic, crushed
- 2 cups water
Garlic Herb Cream Cheese
- 8 oz cream cheese
- 2 cloves garlic, minced
- 1/4 cup chives, finely chopped
- 1/4 tsp salt
Smoked Salmon Toast
- 6 slices of rye bread, toasted
- Garlic Herb Cream Cheese
- 1 lb Wild Fork Original Oak Smoked Salmon
- 1 fennel bulb, sliced
- Radishes, sliced
- Quick Pickled Cucumber & Red Onion
- Cracked pepper
- Fennel fronds
COOKING INSTRUCTIONS:
Smoked Salmon Toast
Quick Pickled Cucumber & Red Onion
- In a small pan, lightly sauté onion until softened. Transfer onion and cucumber to a medium bowl. Set aside.
- In a small pot, combine vinegar, sugar, salt, peppercorn, garlic, and water. Bring to a simmer. Simmer for 5 minutes. Remove from heat and pour liquid over cucumbers and onions. If liquid doesn’t fully cover vegetables, add more water. Let cool at room temperature.
Garlic Herb Cream Cheese
- In a small bowl, combine all ingredients with a hand mixer. Chill until ready to use.
Smoked Salmon Toast
- Build salmon toast one slice of bread at a time. Top bread with a layer of garlic herb cream cheese, then fennel, radish, pickled onion, pickled cucumber, cracked pepper, and fennel fronds—all to taste. Serve immediately.
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