Rye Toasts With Smoked Salmon Cucumber And Red Onion Food

SMOKED SALMON TOASTS

Steps:

• Slice 1 loaf seven-grain bread 1/4 inch thick; cut each slice into thirds. Toast the bread on a grill pan over high heat, then transfer to a cutting board, drizzle with olive oil and season with salt and pepper. Top each piece with a slice of tomato, then spread with honey mustard. Top with smoked salmon and more mustard; sprinkle with pepper and fresh dill.

RYE TOASTS WITH SMOKED SALMON, CUCUMBER, AND RED ONION

Steps:

• Preheat oven to 325 degrees. Toast bread slices in oven on a baking sheet, turning once, until golden, about 10 minutes.
• Spread 2 teaspoons cream cheese on each toast. Divide cucumber, salmon, onions, and capers among toasts; season with pepper. Squeeze lemon juice on top.

SMOKED SALMON RILLETTES WITH RYE TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the smoked salmon and 1/2 cup olive oil in a food processor and process until the mixture is spreadable. Transfer to a pastry bag (or resealable plastic bag with a corner snipped) and divide the salmon rillette equally among four 8-ounce mason jars. Set aside and wipe out the food processor.
• Combine the tomatoes, cucumbers, red onion and capers in a medium bowl. Add the lemon juice and a drizzle of olive oil and stir to combine. Top the rillettes with the tomato mixture to fill the jars.
• Brush the crostini with olive oil, transfer to a rimmed baking sheet and bake until golden and toasted, about 5 minutes.
• Meanwhile, lightly coat a large skillet with olive oil and heat over high heat. Add the scallions and cook, stirring, until translucent. Add the vodka and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the skillet is almost dry.
• Transfer the scallions to a food processor, add the cream cheese and process until fully incorporated. Spread the scallion cream cheese on the crostini, sprinkle the rillettes with parsley and serve.

SMOKED SALMON CANAPES

Steps:

• In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.

ROASTED SALMON RYE TOASTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the salmon fillet on a piece of foil. Season, then wrap in the foil and roast for 8 mins until just flaking. Leave to cool.
• To make the pickled cucumber, cut the cucumber piece in half lengthways. Scrape out the core and discard. Cut in half again, then cut into quarter moons at an angle. Put in a bowl with the coriander, vinegar and a pinch of sugar and salt. Mix well and leave to pickle for at least 15 mins.
• To make the apple & chilli salsa, combine all the ingredients, mix well and season to taste.
• Toast the bread and cut each slice into eight squares. Spread with the crème fraîche and flake the salmon between the toasts. Top half with the pickled cucumber and half with the salsa.