Salmon Toast Recipe
House cured salmon, dill-caper cream cheese, tomato, pickled red onion on local wheat bread
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Ingredients
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House Cured Salmon
Dill-Caper Cream Cheese
Toppings
Method
House Cured Salmon
- 1
Prepare the Cure
In a bowl, mix together the kosher salt, brown sugar, and crushed black peppercorns.
- 2
Cure the Salmon
Rub the cure mixture over the salmon fillet, ensuring it's evenly coated. Place fresh dill on top of the salmon.
- 3
Wrap and Refrigerate
Wrap the salmon tightly in plastic wrap and place it in a dish to catch any juices. Refrigerate for 48 hours.
- 4
Rinse and Slice
After 48 hours, rinse the salmon under cold water to remove the cure. Pat dry and slice thinly.
Dill-Caper Cream Cheese
- 5
Mix the Ingredients
In a mixing bowl, combine the cream cheese, chopped dill, chopped capers, and lemon juice.
- 6
Blend Until Smooth
Use a fork or hand mixer to blend until the cream cheese is smooth and well combined.
Assembling the Toast
- 7
Toast the Bread
Lightly toast the slices of local wheat bread until golden brown.
- 8
Spread the Cream Cheese
Spread a generous layer of dill-caper cream cheese on each slice of toast.
- 9
Add Toppings
Layer the sliced cured salmon on top of the cream cheese, followed by slices of tomato and pickled red onion.
- 10
Serve
Serve immediately while the toast is warm, garnished with additional dill if desired.
