Smoked Salmon Toast


I spent this past holiday season in one of my favorite cities- Portland, Oregon! Among the perks of having a boyfriend from the beautiful Pacific Northwest is the abundance of delicious, fresh-caught salmon. With its heart-healthy omega-3 fatty acids, salmon is a nutrient powerhouse. This past trip, we hit the jackpot when my boyfriend's wonderful parents sent us packing with an armful of smoked salmon! Salmon Toast

Toast, or a simple open-face presentation, is one of my favorite ways to showcase quality ingredients. I consider this fresh, wild salmon far too much of a delicacy to overdress in a salad and sully the rich flavors. Inspired by the salmon toast served at GTA, Gjelina's takeaway locale, I set to work creating a recipe of my own liking.


One of the major healthy twists to this recipe involved substituting greek yogurt as the base instead of using a cream cheese or crème fraîche. After loading up my sourdough slices with generous hunks of smoked salmon, I set to work layering with my favorite toppings- capers, red onion, dill, and hard-boiled eggs. In my opinion, a breakfast-based smoked salmon dish is utterly incomplete without a side of cornichons- those tiny, delicious, tart pickles!


Prep Time: 10 mins

Serves: 4


1/2 loaf sourdough bread, 4 slices

1/2 lb, smoked salmon

1/4 red onion, finely sliced

4 tbsp, greek yogurt

2 tbsp, chopped fresh dill

1 tbsp, capers

2 eggs, hard-boiled

1 tbsp, lemon juice

2 tsp, olive oil

1/2 cup, cornichons


Toast the slices of bread in the oven at 375F until golden-brown.

Evenly spread 1 tablespoon of greek yogurt over each slice of bread. Divide the smoked salmon among the slices of toast and layer on in thick pieces.

Next, top with the red onion, capers, dill, and slices of hard-boiled egg. Finish with a squeeze of a fresh lemon juice and a dash of olive oil on each toast. Season with salt and pepper. Serve with a side of cornichons.