![['Close-up of a slice of smoked salmon toast with vibrant colors and textures.', 'Side view of a delicious smoked salmon toast topped with herbs and crème fraîche.', 'Detailed shot of smoked salmon on rustic bread, garnished with dill and chives.', 'Appetizing smoked salmon toast presented on a wooden board with lemon slices.']](https://simpleflavoria.com/wp-content/uploads/2026/07/smoked-salmon-toast_1_U1.webp)
Smoked Salmon Toast
A delicious and elegant appetizer featuring perfectly cured smoked salmon served on toasted sourdough with creamy toppings and fresh herbs.
Ingredients
Bread
- 4 slices artisan sourdough or rustic loaf
Salmon
- 200 grams fresh salmon fillet, skin on and boneless
Cure mixture
- 1/2 cup kosher salt
- 1/2 cup granulated sugar
- 1 tablespoon crushed juniper berries (optional)
Creamy topping
- 1/2 cup crème fraîche or Greek yogurt
- 1 tablespoon lemon zest
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped dill
- 1 tablespoon finely chopped chives
- 1 small shallot, finely diced
- Juice of 1/2 lemon lemon juice
Garnish
- to taste freshly cracked black pepper
- optional capers, drained
Olive oil
- for drizzling extra virgin olive oil
Instructions
- Mix salt, sugar, pepper, and juniper berries. Cure the salmon for 12-24 hours, then rinse and slice thinly.
- Toast sourdough slices with olive oil until golden, about 3-5 minutes per side.
- Mix crème fraîche, lemon zest, Dijon, and pepper to make the topping.
- Spread the creamy mixture on toasted bread, top with smoked salmon, herbs, shallots, lemon juice, and drizzle with olive oil. Garnish with capers if desired.
Notes
Ensure to cure the salmon thoroughly for best flavor and texture.