- 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
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.