Make this easy toast, upgraded with anti-inflammatory ingredients such as chives, dill, and wild salmon. It’s so easy, and so delicious. Perfect for a snack or light meal, or cut into toast points for a passed appetizer.
- 4 slices of pumperknickel bread (or other bread of choice)
- 4 Tablespoons cream cheese (or dairy free)
- 1 Tablespoon chives (fresh or dried)
- 4 ounces smoked salmon
- 2 Tablespoons capers
- 2 lemon wedges
- fresh dill
- 1/2 a large English cucumber
- Toast (GF or other) bread to your preferred doneness.
- Combine (DF) cream cheese and chives in a small bowl and mix together.
- If salmon is not sliced, thinly slice salmon. Remove dill from large dense stems. Mince if desired.
- Spread chive cream cheese on each piece of toast. I like a solid base of cream cheese, so I recommend about 1 Tablespoon per slice.
- Dot the cream cheese with some capers (ie place them into the cream cheese), I like about 1/2 a Tablespoon of capers per slice. Arrange salmon pieces atop the cream cheese.
- Sprinkle with fresh dill and squeeze with lemon juice.
- Cut into 4-6 pieces and serve with cucumber slices!
- I like to place a cucumber slice atop each wedge of the salmon toast. The fresh cucumber balances all the salty tang provided by the other ingredients.
We have smoked salmon from our Sitka Salmon CSA, but there are plenty of other smoked salmon / lox options available. I would also try this with another cured or canned salmon, you’ll just want to add salt to this recipe.
Nutrition label is just an approximation. The FDA allows for products to have up to 20% margin of error on their nutrition label, and this software pulls label information from the USDA database.
The nutrition label uses pepperidge farms pumperknickel bread, though I use the Simple Kneads “Pumperknickel” in my house.
- Prep Time: 8
- Category: Light Meal
- Method: No Cook
- Cuisine: Nordic
Keywords: smoked salmon, anti-inflammatory, gluten free bread, rye bread, pumperknickel, dill, capers, cream cheese, dairy free, chives, dill, lemon