Smoked Salmon Toast Recipe
smoked salmon,* herbed cream cheese, pickled zucchini, poached egg*
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Ingredients
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Base Ingredients
Herbed Cream Cheese
Toppings
Method
Herbed Cream Cheese Preparation
- 1
Make the Herbed Cream Cheese
In a mixing bowl, combine the cream cheese, chopped dill, chopped chives, lemon juice, salt, and black pepper. Mix until smooth and well combined. Set aside.
Pickled Zucchini Preparation
- 2
Pickle the Zucchini
In a small saucepan, combine the white vinegar and water. Bring to a boil. Add the thinly sliced zucchini and let it simmer for about 2 minutes. Remove from heat and let cool. Drain and set aside.
Poaching Eggs
- 3
Poach the Eggs
In a large saucepan, bring water to a gentle simmer. Add a splash of vinegar to the water. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Toast Assembly
- 4
Toast the Bread
While the eggs are poaching, toast the sourdough bread slices until golden brown.
- 5
Assemble the Toast
Spread a generous amount of the herbed cream cheese on each slice of toasted bread. Top with smoked salmon and a few slices of pickled zucchini. Finally, place a poached egg on each toast.
- 6
Serve
Serve immediately, garnished with extra dill or chives if desired.
