European
Netherlands - Starters
Toast met Gerookte Zalm
Chef's Menu Description
Silky ribbons of cold-smoked salmon layered over crisp toasted farmhouse bread with herb cream cheese, pickled capers, razor-thin shallots, and fresh garden dill.
Ingredients
- • 250g premium cold-smoked salmon slices
- • 4 thick slices Dutch white or brown farmhouse bread, toasted and halved
- • 120g full-fat cream cheese
- • 1 tbsp small capers, drained
- • 1 small shallot or red onion, shaved paper-thin into rings
- • 2 tbsp fresh dill fronds
- • Fresh lemon wedges and coarsely ground black pepper
Preparation Steps
1
Phase 1
Toast the slices of farmhouse bread in a toaster or griddle pan until golden brown and firm. Cut diagonally into neat triangles.
2
Phase 2
Generously spread each warm toast triangle with cream cheese right to the edges.
3
Phase 3
Delicately drape ribbons of cold-smoked salmon across the cream cheese layer in soft folds.
4
Phase 4
Scatter with drained capers, delicate shallot rings, and fresh dill fronds. Finish with cracked black pepper and a squeeze of fresh lemon juice.