Best 7 Smoked Salmon Toasts Recipes

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Indulge in a delectable culinary experience with our comprehensive guide to crafting the perfect smoked salmon toast. This versatile dish combines the smoky richness of cured salmon with a variety of toppings and bread options, offering endless possibilities for customization. Whether you prefer a classic combination of capers and cream cheese or crave a more inventive blend of pickled onions and avocado, we'll equip you with the knowledge and inspiration to create a smoked salmon toast that tantalizes your taste buds. Get ready to elevate your brunch or lunch game as we delve into the world of smoked salmon toasts, exploring different flavor profiles, bread choices, and presentation techniques to help you create a dish that is both visually stunning and utterly delicious.

Here are our top 7 tried and tested recipes!

SMOKED SALMON TOASTS



Smoked Salmon Toasts image

Provided by Bobby Flay

Time 15m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Slice 1 loaf seven-grain bread 1/4 inch thick; cut each slice into thirds. Toast the bread on a grill pan over high heat, then transfer to a cutting board, drizzle with olive oil and season with salt and pepper. Top each piece with a slice of tomato, then spread with honey mustard. Top with smoked salmon and more mustard; sprinkle with pepper and fresh dill.

SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS



Smoked Salmon, Fennel and Goat Cheese Toasts image

Categories     Appetizer     Bake     Goat Cheese     Salmon     Winter     Birthday     Bon Appétit

Yield Makes 10 appetizer servings

Number Of Ingredients 10

8 ounces soft fresh goat cheese
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon fennel seeds, finely crushed
2 teaspoons grated lemon peel
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

Steps:

  • Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside.
  • Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.)
  • Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

SMOKED SALMON RILLETTES WITH RYE TOASTS



Smoked Salmon Rillettes with Rye Toasts image

Provided by Eric Greenspan

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 pound smoked salmon
1/2 cup extra-virginolive oil, plus more as needed
15 to 20 heirloom cherry tomatoes in assorted colors, halved
1 cucumber, finely diced
1/2 red onion, thinly sliced
1 teaspoon drained capers
1 lemon, juiced
1/2 loaf crusty rye bread, sliced and cut into crostini
4 bunches scallions, chopped
2 ounces vodka
1 pound cream cheese, at room temperature
Parsley or celery leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the smoked salmon and 1/2 cup olive oil in a food processor and process until the mixture is spreadable. Transfer to a pastry bag (or resealable plastic bag with a corner snipped) and divide the salmon rillette equally among four 8-ounce mason jars. Set aside and wipe out the food processor.
  • Combine the tomatoes, cucumbers, red onion and capers in a medium bowl. Add the lemon juice and a drizzle of olive oil and stir to combine. Top the rillettes with the tomato mixture to fill the jars.
  • Brush the crostini with olive oil, transfer to a rimmed baking sheet and bake until golden and toasted, about 5 minutes.
  • Meanwhile, lightly coat a large skillet with olive oil and heat over high heat. Add the scallions and cook, stirring, until translucent. Add the vodka and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the skillet is almost dry.
  • Transfer the scallions to a food processor, add the cream cheese and process until fully incorporated. Spread the scallion cream cheese on the crostini, sprinkle the rillettes with parsley and serve.

SMOKED SALMON AND GOAT CHEESE TOASTS



Smoked Salmon and Goat Cheese Toasts image

Make and share this Smoked Salmon and Goat Cheese Toasts recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 25m

Yield 40 Toasts

Number Of Ingredients 9

8 ounces soft fresh goat cheese
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons of grated lemon peel
1/2 teaspoon fresh coarse ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French baguettes
12 ounces thinly sliced smoked salmon
thinly peeled lemon peel strips from one lemon, cut into tiny slivers

Steps:

  • Preheat oven to 350°F Mix first goat cheese, herbs, lemon zest, and black pepper in a small bowl to blend. Set aside. (The cheese mixture can be mixed a couple of days ahead of time.).
  • Brush oil over both sides of bread. Arrange bread in single layer on a large baking sheet. Bake until bread is just crisp, about 5 minutes on each side. (You can prepare the toasts a couple hours in advance.).
  • Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips. Arrange on platter and serve.

SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS RECIPE - (4.4/5)



Smoked Salmon, Fennel and Goat Cheese Toasts Recipe - (4.4/5) image

Provided by á-81356

Number Of Ingredients 10

8 ounces soft fresh goat cheese
1 1/2 tablespoons fresh tarragon, chopped
1 tablespoon fennel seeds, finely crushed
2 teaspoons lemon peel, grated
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

Steps:

  • Preheat oven to 350°F. Mix goat cheese, chopped tarragon, crushed fennel seeds, grated lemon peel and pepper in small bowl to blend. Set aside. Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.) Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

SMOKED SALMON TOASTS WITH MALT VINEGAR SYRUP



Smoked Salmon Toasts with Malt Vinegar Syrup image

Provided by Ruth Cousineau

Categories     Fish     Appetizer     Cocktail Party     St. Patrick's Day     Vinegar     Seafood     Salmon     Honey     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1/2 cup apple cider
1/4 cup malt vinegar
1 1/2 tablespoons mild honey
1 (4-inch long) sprig fresh thyme
16 (1/2-inch thick) diagonal slices from a baguette
1/2 cup créme fraîche
1/4 pound thinly sliced smoked salmon

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Put baguette slices on a baking sheet and bake until pale golden, 10 to 12 minutes. Cool.
  • While bread is toasting, boil cider, vinegar, honey, and thyme in a small, nonreactive saucepan until syrupy and reduced to about 1/4 cup, about 10 minutes. Cool to room temperature.
  • Spread toasts with créme fraîche and top with salmon. Drizzle with malt syrup.

NORWEGIAN SMOKED SALMON TOASTS.



NORWEGIAN SMOKED SALMON TOASTS. image

Categories     Fish     Appetizer

Yield 12

Number Of Ingredients 11

1 long baguette
2 Tb butter or margarine at room temperature
2/3 cup sour cream
1/3 cup mayonnaise
¼ cup finely chopped dill
1 tsp sugar
1 Tb Dijon mustard
Pepper to taste
1 lb Norweigan smoked salmon
1 lemon for garnish
Dill sprigs for garnish

Steps:

  • 1. Slice the baguette in thin rounds. Butter each round and toast in toaster oven until slightly browned. 2. Meanwhile, make the sauce. Mix together the sour cream, mayonnaise, dill, sugar and mustard. Add pepper to taste. 3. Slice the lemon for the garnish. Thinly slice the lemon into rounds. Slice each round into 6 thin wedges. 4. Assemble the toasts. Place a folded slice of salmon on a toasted round. Top with a dollop of sauce, a wedge of lemon and a small sprig of dill.

Tips:

  • Choose high-quality smoked salmon: Opt for wild-caught, sustainably sourced salmon for the best flavor and texture.
  • Select fresh, flavorful bread: A sturdy bread like sourdough or rye will hold up well to the toppings.
  • Use a variety of toppings: Experiment with different combinations of cream cheese, avocado, capers, red onion, and fresh herbs to create unique flavor profiles.
  • For a creamy spread, use a combination of cream cheese and Greek yogurt.
  • Use ripe avocado for a smooth, creamy texture.
  • Thinly slice the red onion to avoid overpowering the other flavors.
  • Freshly chopped herbs like dill or chives add a pop of color and flavor.
  • Serve the toasts immediately after assembling to prevent the bread from becoming soggy.

Conclusion:

Smoked salmon toasts are a versatile and delicious appetizer or light meal that can be easily customized to suit your taste preferences. With endless possibilities for toppings and flavor combinations, these toasts are a great way to showcase the delicate flavor of smoked salmon. Whether you prefer a classic combination of cream cheese and capers or something more adventurous like avocado and Sriracha, there's a smoked salmon toast recipe out there for everyone. So, gather your ingredients, fire up the toaster, and get ready to indulge in this culinary delight!

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