Smoked Salmon Toast
Maria Chen
@mariachencooks
Prep
10 min
Cook
—
Total
10 min
Servings
2
Difficulty
Easy
Let's cook
Toast dark
Toast the sourdough until firmly crisp. A soft slice buckles under the weight of the toppings.
Season the cream cheese
Beat the cream cheese with the lemon juice and black pepper until spreadable and slightly loosened.
💡Plain cream cheese straight from the tub tastes flat here. The lemon does a lot.
Spread thickly
Spread a generous layer right to the edges of each slice.
Drape, do not flatten
Lay the salmon in loose folds rather than flat sheets — it looks better and eats better.
Finish
Scatter the capers, red onion, dill, and bagel seasoning. Serve with lemon wedges.
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📝 Tips, swaps, and make-ahead notes
Take the salmon out of the fridge 10 minutes early; fridge-cold smoked salmon is firm and muted, and it tastes considerably better closer to room temperature.
- •Bagel: Same toppings on a toasted bagel.
- •Add: A soft-boiled or poached egg turns this into a full meal.
- •Dairy-free: Whipped avocado or a plant cream cheese.
Nutrition & Safety
Calories
428kcal
Protein
24g
Carbs
34g
Fat
22g
⚠️ Allergen & Safety Note
This recipe contains fish, gluten and dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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