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Crisp toast, whipped herb cream cheese and silky smoked sockeye. An easy brunch or appetizer in 10 minutes.
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Smoked sockeye has a deep red colour and a rich, wild salmon flavour. It's ready to eat straight from the pack, so this is all about assembly.
Serves: 4 | Prep: 10 minutes | Cook: 3 minutes
Ingredients
- 1 pack Nanuk Smoked Sockeye Salmon Sliced (2 x 85 g)
- 4 slices rye, sourdough or multigrain bread
- 1/2 cup cream cheese, softened
- 1 tbsp fresh dill or chives, chopped
- 1 tsp lemon zest and a squeeze of lemon juice
- 1 tbsp capers
- Thinly sliced red onion or cucumber
- Black pepper
Method
- Toast the bread until golden and crisp.
- Stir the cream cheese with the herbs, lemon zest and lemon juice until smooth.
- Spread it thickly over the warm toast.
- Drape the smoked sockeye slices over the top.
- Finish with capers, red onion or cucumber, and a grind of black pepper. Cut into halves or fingers to serve.
Tips
- Take the salmon out of the fridge 10 minutes before serving for the best flavour.
- Add a soft-boiled egg on top for a full breakfast.
Safe to eat: Smoked salmon is ready to eat. Keep it in the fridge and use within 3 days of opening.
