Smoked Salmon and Dill Breakfast Toasts

• 4 slices sourdough bread
• 4 ounces cream cheese, softened
• 6 ounces smoked salmon, thinly sliced
• 2 tablespoons fresh dill, chopped
• 1 lemon, zested
• 1 tablespoon lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: red onion, thinly sliced

Steps

1. 1 Toast the sourdough bread slices until golden brown.
2. 2 Spread a generous layer of softened cream cheese on each toast.
3. 3 Top each toast with an even layer of smoked salmon.
4. 4 Sprinkle chopped dill and lemon zest over the salmon.
5. 5 Drizzle with lemon juice and season with salt and pepper to taste.
6. 6 If desired, add a scattering of thinly sliced red onion.
7. 7 Serve immediately for the best flavor and texture.

Equipment

• Toaster or broiler
• Knife
• Cutting board

Variations

• Add a poached or soft-boiled egg for a heartier option.
• Swap sourdough for rye bread for a different flavor profile.

Substitutions

• If you're out of fresh dill, use 1 teaspoon of dried dill.
• Use Greek yogurt as a lower-fat alternative to cream cheese.

Pairings

• A glass of dry sparkling wine or a freshly squeezed orange juice.

Nutrition

Tips

• For an extra zesty kick, use lemon juice from freshly squeezed lemons.
• Toast the bread until it's nice and crispy to prevent sogginess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a toaster oven to restore crispiness.

Freezing: These toasts do not freeze well due to the delicate nature of the smoked salmon.

Serving Suggestions

• Pair with a crisp green salad or fresh fruit for a balanced breakfast.
• Serve with a hot cup of coffee or tea.

FAQ