Smoked Salmon on Toast
Smoked salmon on toast with baby cucumbers & a yoghurt dill dressing, a gorgeous brekkie to set you up for the day!
Ingredients:
Serves 1 | 10 mins cook | Approx 700 calories (depending on yoghurt)
Smoked salmon
Pickled cucumbers
1 Slice of sourdough
For the yoghurt dressing:
3 tbsp Greek yoghurt
Freshly chopped dill (to taste)
1 tsp Dijon mustard
A squeeze of lemon juice
Salt & pepper (to taste)
Instructions:
Step 1: Toast the bread
Start by toasting your bread of choice until it’s golden brown and crispy. This will provide a nice, sturdy base for all the delicious toppings.
Step 2: Prepare the yoghurt dressing
In a small bowl, combine 3 tablespoons of Greek yoghurt with freshly chopped dill.
Add in 1 teaspoon of Dijon mustard and a squeeze of lemon juice.
Season with salt and pepper to taste. Mix everything together and taste. Adjust the seasoning if necessary to get the perfect balance of flavours.
Step 3: Assemble the toast
Once your bread is toasted, spoon a generous amount of the yoghurt dressing onto each slice.
Lay thin slices of smoked salmon on top of the yoghurt dressing.
Step 4: Add the finishing touches
Squeeze a bit more lemon juice over the salmon for that extra zing.
Sprinkle cracked black pepper over the top.
Finish with a few slices of pickled baby cucumbers for a delightful crunch and tang.