Smoked Salmon & Herbed Cream Cheese Sourdough Toast
Crispy griddled sourdough slathered with whipped dill cream cheese, silky cold-smoked Atlantic salmon, pickled red onions, nonpareil capers, and cucumber ribbons.
The classic bagel and lox gets an elevated culinary makeover when built upon an artisanal seeded sourdough slice. The chew of the bread, the tang of cultured dairy, and the silky richness of Atlantic salmon create a harmonious breakfast that will keep you energized all morning.
First Flush Darjeeling (Black Tea)
Light-bodied with muscatel notes, Darjeeling cuts through the rich cold-smoked salmon oils without overpowering the delicate herbs.
💡 Brewing Guide: Steep 2.5g in 85°C (185°F) water for 3 minutes.
Smoked Salmon & Herbed Cream Cheese Sourdough Toast
Ingredients
- 2 thick slices Rustic Seeded Sourdough Bread
- 1/2 cup Whipped Cream Cheese
- 2 tbsp Fresh Dill & Chives finely minced
- 120 grams Cold-Smoked Atlantic Salmon
- 2 tbsp Pickled Red Onions
- 1 tbsp Nonpareil Capers drained
- 1/2 cup Persian Cucumber Ribbons
- 1/4 tsp Freshly Cracked Black Pepper
Instructions
- 1
Herb the Cream Cheese
In a small bowl, fold the finely chopped dill, chives, and a squeeze of fresh lemon juice into room-temperature cream cheese.
- 2
Toast Bread to Golden Crispness
Toast sourdough slices in a dry skillet or toaster until deep golden brown and firm.
- 3
Assemble the Base
Spread the herbed cream cheese from crust to crust in an even, generous layer. Shingle thin cucumber ribbons across the cheese.
- 4
Crown with Salmon & Garnish
Drape folds of smoked salmon over the top. Scatter capers, pickled red onions, fresh dill sprigs, and a generous grind of coarse black pepper.
💡 Pro-Tips for Perfect Results
- Use seeded sourdough (like sunflower, flax, or sesame) for an extra nutty dimension that mimics a classic New York bagel.
- Pickled red onions take only 15 minutes to make: thinly slice a red onion and soak in equal parts warm water and apple cider vinegar with a pinch of sugar and salt.