Go Back
Ash Tyrrell

Smoked Salmon Toast Recipe

Smoked salmon toast is one of those things that always feels like a treat, whether I’m making it for a slow weekend brunch or throwing together something quick that still feels elegant.
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4  slices toasted sourdough – choose a thick-cut artisanal loaf; its sturdy crumb holds all the toppings without getting soggy
  • 4  Tbsp whipped cream cheese – whipped for an airy contrast; you can also substitute fresh ricotta
  • 8  slices high-quality smoked salmon – smoother buttery slices balance the crisp toast
  • 2  Persian cucumbers thinly sliced – they’re less watery than regular cucumbers, keeping the toast crisp
  • 2  Tbsp capers – gives a salty punch but rinse if you prefer milder flavor
  • 1 small shallot shaved thin – paper-thin slices soften on top, adding a gentle bite
  • A handful fresh dill and mint – herbs brighten the toast and cut richness
  • A pinch everything-bagel seasoning – brings that beloved bagel‑and‑lox flavor in a sprinkle
  • 1  tsp lemon zest – fresh zest awakens and ties every layer together
  • Drizzle extra‑virgin olive oil – adds a silky finish
  • Optional: edible flowers – for a springy Instagram‑worthy flourish

Method
 

  1. First I pop the sourdough slices into the toaster or a hot oven until they’re golden and crisp around the edges, but still soft inside. It’s best to let them cool just slightly—warm enough for the cheese to settle into the breadcrumb pockets, but not warm enough to make it melt away.
  2. Once the toast is warm, I spread it generously with whipped cream cheese, coaxing it into every nook and cranny. This creates a luxurious, creamy base that anchors the rest of the toppings and ensures each bite is indulgent.
  3. Next, I gently fold the smoked salmon into soft ribbons and lay them across the cream cheese. Over that, I arrange paper‑thin cucumber rounds and shaved shallot—both bring crunch and a fresh bite that balances the richness of the salmon and cheese.
  4. Sprinkle capers over the top for those pops of briny intensity, then scatter fresh dill and mint across each slice. I follow with a little everything‑bagel seasoning, giving a nostalgic nod to classic bagel toppings without needing the bagel. Finally, I zest bright lemon over everything and dribble a bit of olive oil to unite all the flavors.
  5. I like to serve these immediately, right after finishing the last drizzle of oil. The toast is still crisp, and the toppings are fresh and bright. If I’m hosting, I may lay everything out and let guests assemble their own—because it’s fun, fresh, and totally customizable.