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