When I want to enjoy a delicacy for breakfast, I go for lox and bagels. Soooo good! I am less crazy about the carb-dense bagels though. That's one of the reasons I love these smoked salmon toasts. The multi grain sourdough bread contains fewer carbs and more nutrients than traditional bagels.
In addition, these smoked salmon toasts make a great option for brunch, as do our Thai Chicken Wraps with Peanut Sauce, Pesto Grilled Chicken Wraps, Breakfast Panini (Fast!), and Caprese Panini Sandwich.
- Cream cheese, softened (6 oz.). Pairs very nicely with the smoked salmon. This needs to be at room temperature so that it's easier to mix and spread. If you've forgotten to remove it from your fridge ahead of time, you can soften it in your microwave at 30% power for 30-40 seconds.
- Chopped fresh dill (2 tablespoons). Adds flavor. Fresh dill goes with smoked salmon very well. You can substitute dried dill, but you will need to cut it back to 1 tablespoon. Also bear in mind that the texture of the finished dish may be slightly altered.
- Fresh lemon juice (1 teaspoon). Fresh squeezed lemon juice is best. You can also use the lemon juice that you can find in the produce section of your grocery store.
- Whole grain sourdough bread toasted (4 slices). Whole grain bread adds nutrients. We love sourdough for its body. It creates a sturdy foundation for all of those delicious toppings!
- Smoked salmon thinly sliced (¼ lb). Be sure to purchase lox or Nova salmon. This version has been cured and cold smoked. Avoid the thick smoked salmon "steaks" that appear to have a thick skin over the top. This salmon has been hot smoked and, while it is delicious, it is not the right kind for this recipe. We love LASCCO's deli-sliced Nova Salmon, which you can usually find in a refrigerator case next to the seafood section of your grocery store. Please see the FAQs below for more information about smoked salmon.
- Thinly sliced red onion (¼ cup). Adds flavor.
- Capers (2 tablespoons). Adds tangy salty flavor.
- Finely chopped fresh chives (1 tablespoon). For flavor and presentation (optional).
- Salt and pepper to taste. For flavor.
Fresh dill, capers, lemon juice, red onion, chives, fresh cucumber, or fresh radish.
It depends on the method used to smoke it. Hot smoked salmon is smoked above 120°F (49°C). Salmon smoked using this method is considered cooked, resulting in a flaky fish. Cold smoked salmon is first cured and smoked at 80°F (26°C) or below. This is considered raw. The flesh is less flaky and still pliable. The salmon used in this recipe (Nova salmon) is cold smoked.
Smoked salmon is a good source of lean protein. Protein will help you feel full longer, plus it will help to maintain muscle mass which helps burn more calories.
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Smoked Salmon Toasts
- 6 oz. cream cheese softened
- 2 tablespoons chopped fresh dill
- 1 teaspoon fresh lemon juice
- 4 slices whole grain sourdough bread toasted
- ¼ lb smoked salmon thinly sliced
- ¼ cup thinly sliced red onion
- 2 tablespoons capers
- 1 tablespoon finely chopped fresh chives
- salt and pepper to taste
- Add the cream cheese, dill, and lemon juice to a small bowl and stir until combined.
- Season to taste with salt and pepper and stir again.
- Spread the cream cheese mixture on the toasts.
- Top with the smoked salmon, red onion, capers, and chives.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.