Lox* Recipe

Slice shallot

Peel the shallot and slice very thinly into rings or half-moons (use a sharp knife or mandoline). Place the slices in a small heatproof jar or bowl.

Make quick pickle brine

In a small saucepan combine white wine vinegar, water, granulated sugar, kosher salt and whole black peppercorns. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve, about 1–2 minutes. Remove from heat.

Pour the hot brine over the sliced shallots so they are fully submerged. Add the dill sprig to the jar if using. Let cool to room temperature (about 20–30 minutes) — the shallots will soften and take on color. Keep refrigerated if not using immediately; they can be made several hours ahead.

Soften and blend

Place the goat cheese in a food processor or medium mixing bowl. Add the heavy cream, lemon zest, lemon juice, olive oil, sea salt and black pepper.

Process or whisk until very smooth and airy — about 30–60 seconds in a food processor or 1–2 minutes by hand with a whisk. Scrape down sides and taste; adjust salt or lemon if needed. The texture should be spreadable but light (add up to 1–2 tbs more cream if you prefer looser mousse). Transfer the mousse to a piping bag or small bowl and chill briefly while you prepare the toasts (5–10 minutes) so it firms slightly.

Toast the bread

Preheat the oven to 220°C (425°F). Arrange the bread slices on a baking sheet, brush one side lightly with olive oil, and toast in the oven until golden and crisp, about 6–10 minutes depending on thickness. Alternatively, grill or pan-toast until crisp.

Dress the arugula

While the bread toasts, put the arugula in a bowl and toss with lemon juice, extra-virgin olive oil, sea salt and freshly ground pepper until lightly coated. Keep the dressed arugula chilled until assembly to maintain freshness.

Assemble the toasts

Spread about 2–3 tbs (or pipe 2 tbs) of goat cheese mousse evenly over each warm toast.

Top each toast with 50–60 g (about 2 oz) of smoked salmon, a few pickled shallot slices, a sprinkle of capers, and a small handful of dressed arugula. Finish by tucking a small dill sprig on each toast for fragrance and a visual flourish. Taste and add a light crack of black pepper if desired.

Serve immediately so the toast remains crisp. Leftover mousse can be refrigerated for up to 2 days; pickled shallots will keep longer in their brine.