This Toast with Cream Cheese and Salmon just reminds me of summer and spring, even though it is perfect for anytime of the year.
This toast makes me happy. It takes me to an oceanfront resort vacation breakfast buffet! Yes! You know the kind of buffet I’m talking about. The buffet with everything you can think of! Amongst the array of any and everything that you want to sample there is always the most delicious smoked salmon with capers, cream cheese, lemon, crunchy toasted bread that you get to enjoy amidst the ocean breezes, warm temperatures, and tropical temperatures. Really? I think I need a vacation.
Toast with Cream Cheese and Salmon
Since I’ve mindlessly rattled on about tropical vacations, let’s get back to the recipe! Sometimes I can get really fresh salmon at my local HEB, but many times I will buy the frozen salmon from Sams Club that is always fresh frozen and delicious. The brand I used in this dish is Member’s Mark Wild Caught Alaskan Sockeye Salmon: http://www.samsclub.com
Here is another breakfast toast I make with salmon and the recipe is on the blog: https://the2spoons.com/avocado-toast-with-poached-salmon/
Hope you enjoy this recipe and you dream of a tropical vacation with ocean breezes and the warm sun while you have your breakfast! Bon Voyage!
Country Bread Toast with Cream Cheese and Salmon
Ingredients
- 2 4-5 oz Wild Caught Salmon Filet or Smoked Salmon
- 4 pieces Country Bread from the Bakery or bread of your choice
- 4 oz cream cheese
- 2 tsp capers
- fresh dill for garnish
- lemon for squeezing on the finished toast
- salt and pepper
Instructions
- I used a Wild Caught Salmon Filet for this recipe, but you could use smoked salmon if you prefer. To cook the salmon, I heated a skillet to high, added a little oil and placed the salmon that I had lightly salted and peppered skin side down for 2 minutes, then I flipped and cooked an additional 1 minute. You want to be really careful not to overcook the salmon to prevent dryness. I then toasted my country bread, spread cream cheese over it, layered my salmon, topped with the capers, fresh dill, and lemon juice.
