Lox Toast* Recipe
Goat cheese mousse, tomato, shaved egg, pickled shallot, capers, arugula & dill
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Ingredients
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Bread & base
Goat cheese mousse
Pickled shallots
Toppings & garnish
Method
Bread & base
- 1
Toast bread
Preheat oven to 200°C (400°F) or heat a skillet. Brush both sides of the 4 bread slices lightly with 2 tbs olive oil. Toast on a baking sheet in the oven for 6–8 minutes (flip halfway) until golden and crisp, or toast in a skillet 2–3 minutes per side. Keep warm.
Goat cheese mousse
- 2
Make mousse
In a food processor or bowl with an electric hand mixer combine 225 g goat cheese, 60 ml heavy cream, 1 tbs lemon juice, 1 tsp lemon zest, 0.25 tsp salt and 0.25 tsp freshly ground black pepper. Blend until very smooth and airy, about 45–90 seconds in a food processor (or whip for 2–3 minutes by hand). Taste and adjust seasoning. Transfer to a bowl and refrigerate briefly if you want it firmer.
Pickled shallots
- 3
Quick-pickle shallot
Place 1 thinly sliced medium shallot in a heatproof jar or bowl. In a small saucepan combine 120 ml distilled white vinegar, 120 ml water, 1 tbs sugar and 0.5 tsp salt. Warm over medium heat just until sugar and salt dissolve (do not need to boil). Pour the hot brine over the shallot slices, press down to submerge, and let sit at least 10–15 minutes while you finish other components (these are fine warm or chilled).
Toppings & garnish
- 4
Cook and shave eggs
Bring a small pot of water to a gentle boil. Carefully lower the 2 large eggs and boil for 8 minutes for a fully set but slightly tender yolk (good for shaving). Immediately transfer eggs to an ice bath for 5 minutes, then peel. Using a sharp knife, thinly shave or slice the eggs (aim for thin rounds or lengthwise slices) and set aside.
- 5
Dress arugula
In a small bowl toss 2 cups arugula with 1 tbs extra-virgin olive oil, 1 tbs lemon juice (from the lemon), and a pinch of salt and pepper. Toss just before assembling so greens remain bright.
- 6
Assemble toasts
Spread about 2–3 tbs of goat cheese mousse evenly on each warmed toast slice. Top each with a few thin tomato slices (from the 1 medium tomato), then arrange 85 g smoked salmon on two slices (divide 170 g evenly). Add shaved egg slices over the salmon, then distribute pickled shallots (a spoonful per toast), and sprinkle capers (about 1 tbs per two toasts or divided) across each. Finish each toast with a small handful of dressed arugula, a sprinkle of chopped dill (about 1 tbs per serving), a light grind of black pepper and a small pinch of flaky salt to taste. Serve with lemon wedges to squeeze over the top.
- 7
Serve
Plate 2 toasts per person (this recipe makes 4 toast slices total, serving 2). Offer extra pickled shallots, capers and dill on the side. Enjoy immediately while bread is still crisp.
