Salmon & Caper Crème Fraîche Toast Recipe
Make Salmon & Caper Crème Fraîche Toast Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Toast base
Crème fraîche spread
Salmon topping
Finish & garnish
Method
Toast base
- 1
Prepare and toast bread
Preheat oven to 400°F (200°C). Brush both sides of each sourdough slice lightly with olive oil (and butter if using). Arrange slices on a baking sheet in a single layer and bake 6–9 minutes, flipping once halfway, until edges are golden and crisp. Alternatively, toast in a skillet over medium heat 2–3 minutes per side.
Crème fraîche spread
- 2
Make the crème fraîche mixture
In a small bowl, combine crème fraîche, lemon juice, lemon zest, chopped dill, chopped capers, grated shallot, salt, and black pepper. Stir until smooth and taste; adjust salt, lemon, or dill to preference. Chill briefly if you prefer a firmer spread (5–10 minutes).
Salmon topping
- 3
Assemble & garnish
- 4
Assemble the toasts
Spread about 3/4–1 tablespoon of the crème fraîche mixture evenly over each warm toast (reserve a little for passing). Layer 2 ounces (about 2 slices) of smoked salmon per toast. Top with a few dressed microgreens or cucumbers if using.
- 5
Finish
Scatter additional capers over each toast, add a small dill sprig, and finish with a light drizzle of olive oil, a squeeze of lemon, flaky sea salt, and freshly cracked black pepper to taste. Serve immediately while toast is still crisp.