Smoked Salmon Toasts Recipes

Steps:

• Slice 1 loaf seven-grain bread 1/4 inch thick; cut each slice into thirds. Toast the bread on a grill pan over high heat, then transfer to a cutting board, drizzle with olive oil and season with salt and pepper. Top each piece with a slice of tomato, then spread with honey mustard. Top with smoked salmon and more mustard; sprinkle with pepper and fresh dill.

Steps:

• Whisk eggs, milk, and herbes de Provence together in a shallow bowl.
• Melt butter in a skillet over medium heat. Working in batches, dip bread in egg mixture, turning once to coat bread completely. Transfer coated bread to prepared skillet and cook in hot butter until golden, 1 to 2 minutes per side. Transfer toasted bread to a paper-towel lined plate. Repeat with remaining bread slices.
• Cook and stir spinach in the same skillet until slightly wilted, 1 to 2 minutes.
• Spread cream cheese onto 2 slices of toasted bread. Top each with spinach and smoked salmon, and place remaining slices of bread on top.

Steps:

• Preheat oven to 350°F
• Mix first 5 ingredients in small bowl to blend.
• Set aside.
• Brush oil over both sides of bread.
• Arrange bread in single layer on large baking sheet.
• Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.)
• Spread cheese mixture over toasts.
• Top with salmon, trimming to fit.
• Garnish with lemon peel strips and tarragon sprigs.
• Arrange on platter and serve.
• Makes 10 appetizer servings.

Steps:

• Preheat oven to 350°F with rack in middle.
• Put baguette slices on a baking sheet and bake until pale golden, 10 to 12 minutes. Cool.
• While bread is toasting, boil cider, vinegar, honey, and thyme in a small, nonreactive saucepan until syrupy and reduced to about 1/4 cup, about 10 minutes. Cool to room temperature.
• Spread toasts with créme fraîche and top with salmon. Drizzle with malt syrup.

Steps:

• Spread cream cheese on the toast, and top with smoked salmon and red onions.
• Add a sprinkle of pepper (optional).
• Enjoy!

Steps:

• Cut the carrots into ribbons with a vegetable peeler and set aside. Pour 500ml water into a large saucepan with the salt and bring to the boil. Add the carrot ribbons and teabags and remove from the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened. Pour into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine and pat dry with kitchen paper or a clean tea towel.
• Spread the baguette slices with the cream cheese. Top each toast with a few carrot ribbons and a pinch of the dried seaweed, then season and serve.

Steps:

• Preheat oven to 325 degrees. Toast bread slices in oven on a baking sheet, turning once, until golden, about 10 minutes.
• Spread 2 teaspoons cream cheese on each toast. Divide cucumber, salmon, onions, and capers among toasts; season with pepper. Squeeze lemon juice on top.

Steps:

• Cut toast slices diagonally in half.
• Mix cream cheese, lemon zest and juice until blended; spread onto toast triangles.
• Top with lox.

Steps:

• Preheat oven to 350°F Mix first goat cheese, herbs, lemon zest, and black pepper in a small bowl to blend. Set aside. (The cheese mixture can be mixed a couple of days ahead of time.).
• Brush oil over both sides of bread. Arrange bread in single layer on a large baking sheet. Bake until bread is just crisp, about 5 minutes on each side. (You can prepare the toasts a couple hours in advance.).
• Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips. Arrange on platter and serve.