Smoked Salmon Toast Recipe

Preheat the oven to 400°F (200°C) or heat a skillet/grill pan over medium-high heat. Arrange the bread slices on a baking sheet if using the oven.

Brush both sides of each bread slice lightly with the 2 tbs extra-virgin olive oil (or brush one side if pan-toasting). For a richer flavor, spread a thin layer of the optional butter on one side before toasting.

Toast the bread until golden and crisp around the edges, 6–8 minutes in the oven (flip once after 3–4 minutes) or 2–3 minutes per side in a skillet. Remove and let cool slightly so the spread doesn’t slide off.

While the bread toasts, make the spread. In a small bowl combine the 6 tbs cream cheese and 2 tbs Greek yogurt or crème fraîche (if using) until smooth.

Add the 1 tsp lemon juice, 1 tsp lemon zest, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Stir until evenly combined and taste—adjust salt or lemon to preference.

If you prefer a smoother, more spreadable base, whisk for 30 seconds; for a chunkier texture leave it slightly rustic.

Spread about 1 1/2 tbs of the cream cheese mixture onto each toasted slice (use all the spread across 4 slices).

Divide the 8 oz smoked salmon into four portions and fold or loosely layer each portion over the spread on the toast so it sits naturally without sliding.

Scatter 1/2 tsp capers over each toast (2 tsp total), then distribute the thinly sliced red onion evenly across the four toasts.

Sprinkle the chopped fresh dill (about 1/2 tbs per toast), chives and parsley evenly across each piece.

Drizzle a scant 1/4 tsp extra-virgin olive oil over each toast (total 1 tsp) and finish with a small grind of black pepper (about 1/32–1/16 tsp per toast).

Serve immediately with lemon wedges for squeezing over the salmon.

Make-ahead

You can prepare the cream cheese spread and slice the onions a few hours ahead; store spread refrigerated in an airtight container and onions in cold water to keep them crisp.

Substitutions

Swap smoked salmon for lox, gravlax, or thinly sliced poached salmon. Use labneh instead of cream cheese for a tangier base.

Serving suggestions

Serve the toasts alongside a simple salad or pickled vegetables. For a heartier brunch, add a soft-poached egg on top of each toast.