Smoked salmon and herby cream cheese toasts

Making the herb cheese – 5 minutes

Place 100 grams of cream cheese in the bowl of a stand mixer. Chop a small handful of fresh parsley and add it to the bowl. Season with salt and pepper. Mix for 2 to 3 minutes, squeezing some lemon juice into the bowl while mixing.

The end result will be a smooth and creamy herb cream cheese, which you can easily spread over toast or bread.

Finishing the smoked salmon and herby cream cheese toasts – 10 minutes

Cut 3 rounds from 2 slices of brown bread using a round cookie cutter. Don't have a round cookie cutter? Then you can cut round or square shapes from the bread using a chef's knife.

Heat a grill griddle over a medium-high heat and drizzle some olive oil over the bread. Grill the bread for around 2 minutes on each side, or until visible griddle lines appear. Remove the toast from the pan and let it cool completely.

If you spread the herb cheese on hot or warm bread, the bread will become soggy (because the cheese will melt and soak into the bread). Spread one side of the cooled toast with the herby cheese.

Fold a slice of smoked salmon into a flower-like shape and place on top of the herb cheese. Use a zester to shave some zest from a lemon. Sprinkle a little of the zest over the salmon.

Repeat this step for the remaining toasts. You can serve these smoked salmon and herb cheese toasts immediately, or store them in the refrigerator for up to 6 hours. Enjoy!