Hudson Valley Smoked Salmon Recipe

Prep bread

Bring sourdough slices to room temperature if refrigerated. Preheat a skillet over medium heat (or preheat a toaster or oven to 400°F / 200°C).

Brush one side of each sourdough slice lightly with olive oil and the other side with softened butter. This yields a golden, slightly crisp exterior and a rich base for toppings.

If using a skillet: place bread oil-side down and toast 2–3 minutes per side until golden and crisp. If using an oven: place on a baking sheet butter-side up and toast 6–8 minutes, flipping once if needed, until golden. If using a toaster, toast to your preferred level.

Make lemon crème fraîche

In a small bowl combine crème fraîche, lemon juice, lemon zest, salt, and cracked black pepper. Stir until smooth and taste; adjust salt or lemon as desired.

When toasts are warm but not piping hot, spread about 3/4 tablespoon (roughly 1/2 tbs to 1 tbs depending on size) of the lemon crème fraîche evenly over each slice. The slight warmth helps the spread soften but will not cause it to break.

Arrange salmon

Divide the smoked salmon into four equal portions. Gently drape or fold 2 oz of smoked salmon over each crème fraîche–spread slice, creating attractive ribbons rather than one flat layer.

Scatter about 1/2 teaspoon of rinsed capers over each toast, spacing them evenly so you get bites of briny pop. If capers are large, chop slightly.

Distribute thinly sliced red onion across the four toasts (about 1 tablespoon per toast) either in whole thin rings or separated into slivers. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry before using.

Sprinkle snipped chives over each assembled toast, and add a small handful (about 2 tablespoons) of microgreens or baby arugula if using. These add color and a peppery freshness.

Finish each toast with a quick squeeze of lemon wedge to taste. If using, grind a few pink peppercorns over the top for a floral-peppery accent.

Serve immediately while the toast is still crisp. Leftovers: keep components separate (toasts, salmon, crème fraîche) and assemble within 24 hours for best texture.