Ingredients
The following ingredients have 4 Servings
- 3 slices smoked salmon
- 100 gram cream cheese
- 1 lemon
- 2 slices of (old) dark bread
- Fresh parsley
- olive oil
Instruction
- You will need the following cooking equipment:: Chef's knife + cutting board, Grill pan, Stand mixer or a bowl + whisk, Round cookie cutter (optional), Zester (optional)
- Add 100 gram cream cheese into the mixing bowl. FINELY chop a small handful of fresh parsley and add that into the bowl also. Season with some salt and pepper.
- MIX for about 2 to 3 minutes and squeeze in a little bit of fresh lemon juice when it's mixing. The end result should be a smooth, creamy mixture you can easily spread out on some bread.
- This is exactly what we're going to do in the next step!Smoked salmon with herb cheese toast
- CUT out 3 rounds from the 2 slices of dark bread using the round cookie cutter. You can cut out the circles with the chef's knife if you don't own a cookie cutter. HEAT the grill pan on medium-high heat.
- Drizzle some olive oil onto the bread and toast the bread for about 2 minutes on each side, or until grill lines appear. REMOVE the toast from the pan and let cool off completely.
- If you spread the herb mixture on top of the bread while it's still hot, the cream cheese will melt and the toast will be soggy.
- When the bread has been cooled off, spread on some of that delicious herb mixture. FOLD a slice of smoked salmon into a flower(ish) shape and put it on top of the toast.
- Use a zester and add some lemon zest on top of the salmon. Rip off small parsley leaves, and put 1 or 2 on top of the salmon too.
- Repeat for the other two circular toasts. Serve immediately, or refrigerate for a maximum of 6 hours to ensure freshness. Enjoy!
