Smoked Salmon Toast Recipe

Place thinly sliced yellow squash in a heatproof bowl or jar.

Combine 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, 1/2 tsp salt and 1/2 tsp whole peppercorns in a small saucepan and bring just to a simmer, stirring until sugar dissolves.

Pour the hot brine over the squash so slices are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (can be made several hours ahead).

In a medium bowl, combine 6 oz room-temperature goat cheese and 2 oz cream cheese. Beat with a hand mixer or whisk until smooth.

Gradually add 3 tbsp heavy cream and continue to whip until light and spreadable but still holds shape. Stir in 2 tbsp finely chopped chives, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning to taste.

Transfer mousse to a piping bag (optional) or airtight container and refrigerate until ready to assemble.

Rinse potato wedges and pat dry thoroughly with paper towels to remove moisture (this prevents oil splatter).

Heat 1 cup oil in a heavy skillet over medium-high heat to about 350°F (if using a thermometer). Add potatoes in a single layer (work in batches if necessary). Fry until golden and crisp, about 6–8 minutes, turning occasionally.

Using a slotted spoon, transfer wedges to a paper towel–lined tray. Immediately season with 3/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Keep warm in a low oven (200°F/95°C) while assembling toasts.

Preheat a grill pan or heavy skillet over medium-high heat. Brush both sides of each sourdough slice with 1/2 tbs olive oil and lightly butter one side.

Grill slices 1–2 minutes per side until well marked and warmed through. Remove and keep warm.

Arrange grilled sourdough on a work surface. Spread about 2 tbsp (or pipe) chive & goat cheese mousse evenly over each slice.

Top each with approximately 2 oz (about 2 slices) smoked Atlantic salmon, arranging it in gentle folds for texture.

Drain a few pickled squash slices and place 3–4 pieces on each toast.

Scatter a small handful (about 1/4 cup) of arugula on each toast, then add very thin shaved red onion (about 1–2 tbsp) across the top.

Drizzle each toast with a little extra virgin olive oil (about 1/4 tsp), squeeze a few drops of lemon over the salmon, and finish with a light sprinkle of chopped chives or microgreens if using.

Place 1–2 fried potato wedges next to each toast (or a small pile) as an accompaniment.

Garnish the plate with a lemon wedge and serve immediately so toast stays crisp and potatoes remain warm.