Lox Toast Recipe

Preheat a skillet or oven broiler. Lightly butter both sides of each bread slice. Toast bread in a 375°F (190°C) oven for 6–8 minutes, or in a skillet over medium heat 2–3 minutes per side, until golden and crisp. If using gluten-free bread, toast carefully to avoid drying out.

Make whipped cream cheese

In a medium bowl or food processor, combine cream cheese, Greek yogurt, lemon juice, lemon zest, chopped dill, salt, and pepper. Beat with an electric mixer or process until smooth and fluffy, about 1–2 minutes. Taste and adjust salt, pepper, or lemon to preference.

Prepare smoked salmon: separate slices into bite-sized pieces so they drape nicely over the toast.

Prepare eggs: if not already hard-boiled, place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and cover. Let sit 10–12 minutes. Transfer to an ice bath for 5 minutes, peel and slice into rounds.

Pickled red onions: if you don’t have pre-made, thinly slice 1 small red onion and toss with 1/2 cup apple cider vinegar, 1 tsp sugar, and a pinch of salt. Let sit at least 15 minutes (or make ahead).

Assemble each toast: spread about 2 tbsp of whipped cream cheese evenly over each toasted bread slice. Top with 2 oz smoked salmon per slice (arrange in folds), then add 2–3 slices of hard-boiled egg on each. Scatter 1/2 tbsp capers and 2 tbsp pickled red onions per toast. Finish with a small sprig of dill and a light squeeze of lemon over each.

In a bowl, whisk together olive oil, lemon juice, salt, and pepper. Toss with mixed greens just before serving and divide onto plates alongside the lox toasts.

Arrange 2 toasts per plate with a portion of the dressed local greens. Offer extra lemon wedges and additional dill or capers on the side. For gluten-free option use gluten-free bread and follow same assembly steps.