Salmon Rarebit
This open-faced salmon and cheese toast recipe is a delightful and satisfying choice for any meal of the day. With tender flakes of Wild Alaskan Pacific salmon, zesty spring onions, creamy cottage cheese, and a hint of horseradish, all atop a hearty slice of bread, every bite offers a burst of flavor and texture. Grilled to perfection, this toast makes a delicious and quick dish that can be enjoyed with a side of fresh watercress and spinach salad.
— Constant Cookbook
Ingredients
- slice granary bread (or a bread of your choice - we used German-style pumpernickel)
- ½ x 212g can Wild Alaskan Pacific salmon , drained and flaked
- 1-2 spring onions , thinly sliced
- 2 tbsp cottage cheese
- 1 tsp grated horseradish (optional)
- 1 tbsp coarsley grated Red Leicester cheese
- 40g watercress and spinach salad, to serve
Instructions
- Heat grill to high. Toast the bread lightly on both sides.
- Mix the salmon and spring onions together and season with pepper only. Spread onto the bread. Mix together the cottage cheese, horseradish (if using) and cheese. Spoon on top of the salmon.
- Grill on a high shelf for 1 min, then lower the shelf and continue to grill for a further 3-4 mins or until the topping starts to brown. Serve straight away with a watercress and spinach salad.
Cook Time
7M
Prep Time
PT5M
Yield
Easily doubled
Nutrition
- Calories: 368 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 1.1 milligram of sodium
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