- 3 slices smoked salmon
- 100 gram cream cheese
- 1 lemon
- 2 slices of (old) dark bread
- Fresh parsley
- olive oil
Kitchen equipment needed
- Chef’s knife + cutting board
- Grill pan
- Stand mixer or a bowl + whisk
- Round cookie cutter (optional)
- Zester (optional)
Making the herb spread — 5 minutes
We’ve used our trusty (not old yet) Kitchenaid stand mixer for this step. PUT 100 gram cream cheese in the mixing bowl. FINELY chop a small handful fresh parsley and add that into the bowl also. Season with some salt and pepper. MIX for about 2 to 3 minutes and squeeze in a little bit of fresh lemon juice when it’s mixing. The end result should be a smooth, creamy mixture you can easily spread out on some bread. Which is exactly what we’re going to do in the next step!
Making the smoked salmon toast — 10 minutes
CUT out 3 rounds from the 2 slices of dark bread using the round cookie cutter. You can cut out the circles with the chef’s knife if you don’t own a cookie cutter.
HEAT the grill pan on medium-high heat. LIGHTLY add olive oil to the bread and toast the bread for about 2 minutes each side, or until grill lines appear. REMOVE the toast from the pan and let cool off completely. If you spread the herb mixture on top of the bread while it’s still hot, the cream cheese will melt and the toast will be soggy.
When the bread has been cooled off, spread on some of that delicious herb mixture. FOLD a slice of smoked salmon into a flower(ish) shape and put it on top of the toast. Use a zester and add some lemon zest on top of the salmon. Rip off small parsley leaves, and put 1 or 2 on top of the salmon too. Repeat for the other two circular toasts. Serve immediately, or refrigerate for a maximum of 6 hours to ensure freshness. Enjoy!