Smoked Salmon Toast Recipe
housemade seed toast, smoked salmon, avocado, capers, citrus, olive oil, arugula & crème fraiche
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Ingredients
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Seed Toast
Crème Fraîche Spread
Toppings & Finish
Method
Seed Toast
- 1
Preheat and prepare
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment or lightly oil it. In a small bowl combine the mixed seeds and 0.25 tsp fine sea salt.
- 2
- 3
Toast the bread
Arrange the seeded slices on the baking sheet, seed-side up. Toast in the preheated oven for 6–8 minutes until the tops are golden and seeds are fragrant. Flip the slices and toast an additional 2–3 minutes if you want crispier edges. Remove and let cool slightly.
Crème Fraîche Spread
- 4
Mix the spread
In a small bowl combine 0.5 cup crème fraîche, 1 tsp lemon zest, 1 tbs lemon juice, 0.125 tsp salt and 0.125 tsp freshly ground black pepper. Stir until smooth and taste; adjust lemon, salt or pepper if needed. Keep chilled until assembly.
Toppings & Finish
- 5
Prepare the avocado
Halve the avocado, remove the pit and thinly slice while still in the skin, or slice and fan on the cutting board. Lightly toss the avocado slices with the juice from half a lemon (use the 0.5 lemon) and a small pinch of salt to season and prevent browning.
- 6
Dress the arugula
In a small bowl toss the 1 cup arugula with 1 tbs extra virgin olive oil and a pinch of salt until lightly coated.
- 7
Assemble the toasts
Spread about 1–2 tbs of the crème fraîche mixture evenly over each warm seeded toast. Layer avocado slices over the spread, then arrange smoked salmon slices on top of the avocado. Scatter 1 tbs capers across the two toasts (or divide evenly), and top with a small handful of dressed arugula.
- 8
