I had a flashback to smoked salmon toast that I made about five years back as an appetizer on Thanksgiving, which inspired me to make them again. This time I was going for more of a brunch vibe. I decided to add cheese to the mix with a hint of lemon zest for some freshness. I served it on a beautiful sunny day during quarantine on my sisters’ terrace, on the first social distance hangout I had in six weeks. The smoked salmon toast was delicious and the atmosphere so freeing and positive, I missed being around people so much.
– 1 Pkg. PARK EAST KOSHER Smoked Nova Salmon, sliced 2”x1” long
– 1 dozen plain water crackers
– 3 Tbsp. red pepper jam
– ½ cup mascarpone cheese
– ¾ lemon, zest
– 1 Tsp. salt and pepper
– 1 bunch of dill, chopped
Spread each cracker with a thin layer of the red pepper jam. Zest lemon into the mascarpone cheese and mix together with salt and pepper. Slice smoked salmon into 2” X 1” long slices, bite size. Fold them and put them on top. Put a small dollop of cheese on top of each cracker and garnish with fresh chopped dill.
Tip: Add or omit any ingredients of choice.
Have you tried another one of my brunch options. The banana, peach and berry yogurt parfait is both healthy and appetizing.
This recipe is so easy yet looks so impressive when served.