OttoChef AI Logo
OttoChef AI
Sign InGet Started
Smoked Salmon Breakfast Toast with Dill Cream Cheese & Capers

Smoked Salmon Breakfast Toast with Dill Cream Cheese & Capers

Breakfast
Prep Time
15min
Cook Time
5min
Servings
1
Calories
485
Chef's Note

For the best flavor, allow the dill cream cheese to sit for at least 30 minutes before using to let the flavors meld. You can prepare it the night before for an even more flavorful spread. Also, slice the salmon just before serving to maintain its delicate texture.

Tags
breakfast
smoked salmon
seafood
toast
cream cheese
high protein
brunch
open-faced sandwich
pescatarian
elegant
Ingredients

  • 2 slices sourdough bread

  • 4 oz cream cheese

  • 2 tablespoons fresh dill

  • 1 medium lemon

  • 3 oz smoked salmon

  • 1 tablespoon capers

  • 2 tablespoons red onion

  • 1/4 medium cucumber

  • 1 teaspoon extra virgin olive oil

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon sea salt

  • 1/4 cup microgreens or arugula

Instructions
  • 1

    Remove cream cheese from refrigerator 15 minutes before preparing to soften.

  • 2

    Finely chop 1 1/2 tablespoons of fresh dill, saving the remaining 1/2 tablespoon for garnish.

  • 3

    Zest half the lemon and then cut the lemon in half. Set aside one half for serving and juice the other half.

  • 4

    In a small bowl, mix 4 oz of cream cheese with 1 tablespoon of lemon juice, lemon zest, and the chopped dill until well combined. Season with 1/8 teaspoon of sea salt and 1/8 teaspoon of black pepper.

  • 5

    Thinly slice 1/4 medium cucumber and 2 tablespoons of red onion. Rinse 1 tablespoon of capers and pat dry.

  • 6

    Toast 2 slices of sourdough bread until golden brown and crispy.

  • 7

    Spread the dill cream cheese mixture evenly over each toast slice.

  • 8

    Layer the sliced cucumber on top of the cream cheese.

  • 9

    Carefully arrange 3 oz of smoked salmon over the cucumber slices.

  • 10

    Sprinkle the red onion slices and capers over the salmon.

  • 11

    Top with 1/4 cup of microgreens or arugula.

  • 12

    Drizzle 1 teaspoon of extra virgin olive oil over the top and season with the remaining 1/8 teaspoon of black pepper.

  • 13

    Garnish with the reserved 1/2 tablespoon of fresh dill.

  • 14

    Serve immediately with the remaining lemon half for squeezing over the toast if desired.

Nutrition Information (per serving)
485
Calories
24g
Protein
38g
Carbs
27g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!