Smoked Salmon On Toast Points
The combination of smooth herbed cream cheese, delicate smoked salmon, and zesty toppings come together beautifully in these elegant smoked salmon toast points. With a hint of lemon and fresh herbs, these appetizers are perfect for any gathering, whether you assemble them in advance or let your guests create their own delightful bites.
— Constant Cookbook
Ingredients
- 4 oz. cream cheese, at room temperature
- Zest of 1/2 lemon
- 1 tsp. fresh lemon juice
- 1 1/2 Tbs. chopped fresh chives
- 1 Tbs. chopped fresh dill
- 6 slices white or wheat sandwich bread, crusts removed, each cut into 4 triangles
- 2 Tbs. unsalted butter, melted
- 6 oz. smoked salmon, thinly sliced
- 1/2 cup finely chopped red onion
- 1/2 cup capers, finely chopped
- 3 hard-cooked eggs, peeled and grated
- Dill sprigs for garnish
Instructions
- To prepare the herbed cream cheese, in a small bowl, combine the cream cheese, lemon zest, lemon juice, chives and dill. Stir with a wooden spoon until well blended. Transfer to a serving bowl, cover and refrigerate until ready to use.
- Preheat an oven to 350F.
- Brush the bread on both sides with the melted butter. Arrange in a single layer on a baking sheet and transfer to the oven. Bake until the toast points are golden and slightly crispy, about 15 minutes. Let cool completely.
- To assemble, spread the herbed cream cheese on the toast points and place 1/2 to 1 whole slice of salmon on top. Garnish with the onion, capers, hard-cooked eggs and dill sprigs. Arrange on a platter.
- Alternatively, arrange the toast points and smoked salmon on platters. Place the herbed cream cheese, onion, capers, hard-cooked eggs and dill sprigs in separate serving bowls and let guests assemble their own hors d’oeuvres. Serves 8 to 10.
- Williams-Sonoma Kitchen.
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