Smoked Salmon, Pepper and Microgreen Toasts
Three toasted slices are topped with cream cheese, smoked salmon, roasted pepper and microgreens.
Serves 2
Ingredients
Toast
- 3 slices of rustic sourdough or multigrain bread
- Olive oil (just a splash)
Toppings
- 2 tbsp cream cheese, dairy or plant-based
- 1 small roasted red bell pepper, sliced
- 2–3 thin slices ready-to-eat smoked salmon
- Snipped radish, broccoli and arugula microgreens, rinsed and drained
- Sea salt & freshly ground black pepper
- Lemon zest (optional)
Method
- Use packaged ready-to-eat smoked salmon and follow its storage instructions. Keep it and the cream cheese refrigerated until assembly.
- Lightly oil and toast the three bread slices until golden. Divide the cream cheese among them.
- Put the smoked salmon on one slice, roasted bell pepper on another, and microgreens on the third. Add more of the listed microgreens over the salmon and pepper if desired.
- Season with salt and pepper and add the optional lemon zest. Serve promptly.
Serving note
Children, older adults, pregnant people and people with weakened immune systems should choose canned or shelf-stable smoked seafood instead of refrigerated smoked seafood, or use refrigerated smoked seafood in a thoroughly cooked dish such as a casserole. Keep ready-to-eat smoked salmon refrigerated according to its package instructions.
