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Ingredients
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Smoked salmon
Accompaniments (optional, two pieces per order)
Method
Smoked salmon
- 1
Prepare salmon
Remove smoked salmon from packaging and lay slices flat on a cutting board. If the slices are large, cut them into portions of approximately 4 oz (2 pieces per order equals about 2–3 oz per piece); this recipe yields roughly four orders (8 pieces).
- 2
Make dressing
In a small bowl, combine the juice of half the lemon (about 1 tbsp), 2 teaspoons extra-virgin olive oil, 1/4 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Whisk until emulsified.
- 3
Assemble salmon
Arrange salmon portions on a serving platter or individually plated (2 pieces per order). Drizzle a small amount of the lemon-olive oil dressing evenly over each piece (about 1/2 teaspoon per piece). Scatter the thinly sliced red onion and rinsed capers over and between the slices.
- 4
Finish and garnish
Sprinkle the chopped fresh dill over the salmon and garnish with a few turns of freshly ground black pepper. If desired, shave a few thin strips of lemon zest from the remaining half lemon and distribute them across the salmon for extra aroma. Taste and adjust with a light pinch of sea salt only where needed.
Accompaniments
- 5
Prepare base
If using baguette slices, toast them until lightly golden. Spread about 1 tablespoon of cream cheese or labneh on each toast (or offer alongside crackers).
- 6
Add cucumber and greens
Top the cream cheese with a few cucumber ribbons and a small handful of microgreens or baby arugula per toast. Alternatively, serve the cucumber and greens on the side.
- 7