Smoked Salmon Toast Recipe By Tasty Food

AVOCADO TOAST WITH SMOKED SALMON

Steps:

• Halve, pit and scoop the avocado out into a shallow bowl. Mash with a fork until chunky. Season with salt and pepper.
• Toast the bread. Lightly rub each slice with the cut side of the garlic clove and then brush each slice with some oil.
• Divide and spread the mashed avocado evenly among the toasts. Lay a piece of smoked salmon over the avocado. Top with a pinch of flaky sea salt, a few grinds of pepper and some dill. Serve with lemon wedges on the side.

SMOKED SALMON AVOCADO TOAST (TAURUS) RECIPE BY TASTY

Steps:

• Scoop the avocado into a medium bowl. Season with salt and add the lemon juice. Mash until smooth.
• Spread the avocado on the slice of toast. Top with the smoked salmon, capers, and dill.
• Enjoy!

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.

SMOKED SALMON TOAST RECIPE BY TASTY

Steps:

• Spread cream cheese on the toast, and top with smoked salmon and red onions.
• Add a sprinkle of pepper (optional).
• Enjoy!

CREAMED SALMON ON TOAST

Steps:

• Over medium heat, melt the butter in a large saucepan.
• Add in flour and stir until smooth; add in onions.
• Stir in milk gradually.
• Bring mixture to a boil while stirring constantly.
• Cook and continue stirring for 2 minutes or until thickened.
• Lower heat.
• Add in salmon and salt and pepper; stir to combine.
• Cook about 10-12 more minutes or until well heated.
• Serve over toast.

SMOKED SALMON FRENCH TOAST SANDWICH

Steps:

• Whisk eggs, milk, and herbes de Provence together in a shallow bowl.
• Melt butter in a skillet over medium heat. Working in batches, dip bread in egg mixture, turning once to coat bread completely. Transfer coated bread to prepared skillet and cook in hot butter until golden, 1 to 2 minutes per side. Transfer toasted bread to a paper-towel lined plate. Repeat with remaining bread slices.
• Cook and stir spinach in the same skillet until slightly wilted, 1 to 2 minutes.
• Spread cream cheese onto 2 slices of toasted bread. Top each with spinach and smoked salmon, and place remaining slices of bread on top.

CREAMED SALMON ON TOAST

Steps:

• In a saucepan, melt butter over medium heat. Stir in flour until smooth; add onions. Gradually stir in milk. Bring to a boil; cook and stir for until thickened, 2 minutes. Reduce heat. Stir in salmon, salt and pepper. Cook until heated through, 10-12 minutes. Serve over toast.

SMOKED SALMON TOAST

Steps:

• Cut toast slices diagonally in half.
• Mix cream cheese, lemon zest and juice until blended; spread onto toast triangles.
• Top with lox.

VEGAN 'SMOKED SALMON' TOASTS

Steps:

• Cut the carrots into ribbons with a vegetable peeler and set aside. Pour 500ml water into a large saucepan with the salt and bring to the boil. Add the carrot ribbons and teabags and remove from the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened. Pour into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine and pat dry with kitchen paper or a clean tea towel.
• Spread the baguette slices with the cream cheese. Top each toast with a few carrot ribbons and a pinch of the dried seaweed, then season and serve.