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Hot Smoked Salmon Toast with Heirloom Tomatoes & ‘Caper Cream’ 

You may never have avocado toast again. 

Everything is good toast, right? Cottage cheese – everyone is doing it, tomatoes, avocado, jams, peanut butter, leftover rib-eye… or is that just me? 

Well, this is my elevated toast recipe that will change the way you feel about salmon on a bagel. 

The hot smoked salmon creates this lovely, flakey texture with a velvety smoke flavor that is unbelievable. The heirloom tomato makes everything in life better. And the ‘caper cream’ offers this wonderfully salty, creamy layer that just says, ‘I’m fancy’. 

I had fun getting creative when I invented this caper cream. Cottage cheese is such a viral ingredient right now, everyone is making mousse, spreads, ‘hummus’, even ice cream from it. I wanted a creamy element to this dish, but cream cheese was too thick, yogurt not thick enough and mascarpone or creme fraiche were just too rich. When I added the capers to the cottage cheese, I was really pleased with how much their flavor came through. Add more or less capers to fit your taste. If you prefer a salmon forward toast, skip the tomato. I just thought it looked gorgeous so I added it as well as the greens. They lend a nice little crunch and brightness. 

This is great for a Saturday breakfast, or Sunday brunch. I had it for much the other day, both slices, unapologetically. 

Hot Smoked Salmon Toast with Heirloom Tomatoes & ‘Caper Cream’

Prep Time 10 minutes
Course Breakfast, brunch, fish, lunch, Snack

Ingredients
  

  • 2 slices rustic bread
  • Dash of Avocado oil and/or ghee 
  • 1 pkg hot smoked salmon
  • 1 cup cottage cheese
  • 1 tsp capers
  • Juice of one lemon
  • A few thin slices of red onion
  • A small handful of microgreens or sprouts
  • 1 heirloom tomato

Instructions
 

  • Heat a cast iron pan or skillet over med-high heat, add a dash of Avocado oil and/or ghee for grilling the bread, which ever you prefer. When oil is hot add bread and toast each side. I like to place another, heavy pan on top while it’s grilling to flatten it out just a bit. 
  • Next, add the cottage cheese, capers, lemon juice, salt and pepper to a food processor, blend until smooth
  • Slice the tomato, red onion and wash the microgreens. Assemble the toasts by first adding a thick layer of the caper cream, then red onion slices, tomatoes, greens and then break up the salmon over the top. I finish by adding a few whole capers on top, a drizzle of olive oil and another squeeze of lemon juice. 

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