Smoked Salmon Toast Recipe

Prepare and toast bread

Preheat a skillet over medium heat (or preheat oven to 375°F / 190°C). Brush both sides of each sourdough slice lightly with olive oil (and butter if using). Toast in the skillet 2–3 minutes per side until golden and crisp, or arrange on a baking sheet and toast in the oven 6–8 minutes, flipping once, until edges are crisp but interior still slightly tender. Remove and set on a wire rack to cool slightly.

Make fromage blanc spread

In a small bowl combine the fromage blanc, lemon zest, lemon juice, sea salt, and 1/4 tsp black pepper. Stir until smooth and taste; adjust salt and pepper if needed. If you prefer a thinner consistency, stir in 1–2 tsp water or olive oil.

Spread 2–3 tbsp of the fromage blanc mixture evenly over each toasted bread slice while the toast is still slightly warm so the spread softens and melds with the bread.

Prepare onions and capers

Separate the red onion into very thin rings. If raw onion flavor is strong, place the slices in a small bowl of cold water for 5 minutes, then drain and pat dry to mellow the bite. Rinse capers in cold water and drain well to remove excess brine.

Top each spread toast with about 2 ounces (50–60 g) of smoked salmon, arranging slices so they fold naturally for texture.

Distribute thin red onion slices evenly over the salmon (about 1 tablespoon per toast), then sprinkle roughly 1/2 tablespoon of rinsed capers on each toast.

Scatter chopped fresh dill over each piece (about 1/2 tablespoon per toast). Finish with a light grind of black pepper (a pinch, approximately 1/16–1/8 tsp per toast) and, if desired, a tiny squeeze of lemon juice from the lemon wedges to brighten flavors.

If using, add a small handful of microgreens or arugula on top of each toast and sprinkle a pinch of everything bagel seasoning for extra texture and flavor. Serve immediately.