I'm not sure if it had to do with the large piece of smoked salmon I had just brought home from the market, the beautiful summer-like weather inviting us to have breakfast on the back porch or the delicious smoked salmon tartare I had eaten while in Paris last week; but I had a serious craving for some Smoked Salmon Toast on Saturday, and Stephan (who tends to make the weekend breakfasts) whipped up this version with red onion, lemon zest and juice, cucumber and fresh dill. Had we not consumed all of the avocados the night before, it would have made a nice spread on the toast before piling on the salmon mixture. Instead, Stephan buttered the toast with olive oil. While we had it with fresh grapefruit halves and coffee, this would be equally as delicious as a spring/summer lunch, served with a glass of rosé.
Note: You could add some chopped capers to the recipe below, as well.
- 2 pieces of toast (we used Bread Alone's Health Bread)
- 4 oz. smoked salmon, finely chopped
- 1 tablespoon red onion or shallot, finely chopped
- Zest and juice of 1/2 a lemon
- 1/2 a cucumber, seeded and finely chopped
- 1 teaspoon chopped fresh dill
- Extra virgin olive oil
- 1 avocado (if want to add to toast)
- Salt and pepper to taste
- Combine salmon, onion, lemon zest and juice, cucumber and dill and mix well.
- Toast bread, then brush with olive oil. If using avocado, spread on top of oiled toast and add salt.
Top toast with smoked salmon tartare. Finish with freshly ground pepper and salt, if needed.