10 Days Of Toast - Day 6 - Smoked Salmon & Cream Cheese

Smoked salmon and cream cheese is a classic combination that looks fancy, but really is the easiest recipe to put together. On toast, it makes a nutritious breakfast packed with protein, B vitamins, vitamin D, magnesium and selenium. In this recipe, there is no cooking involved - toasted bread is topped with yummy cream cheese and smoked salmon, along with a few other toppings. Simple and ready in five minutes.

I haven't always been a fish fan. Growing up, I was vegetarian and the smell of the fish market would actually make me sick (despite my dad owning a fish and chip shop!). It wasn't until I moved to New York I began eating sushi and really grew a liking to salmon. It was also in New York I was introduced to the famous lox and cream cheese bagel. Brb, day dreaming of lox from Russ & Daughters...

Although smoked salmon and lox look similar, did you know they are in fact different? Basically smoked salmon is, well, smoked. Lox is cured in salt and no smoking is involved. It's the way people preserved salmon before the refrigeration days. In terms of taste, smoked salmon tastes, well, smokier, whereas lox tastes much saltier. You say tomayto, I say tomahto. They both taste equally as good! I used smoked salmon in this toast because lox isn't so common here in the Netherlands.

Making this salmon and cream cheese toast is easy - no cooking involved, just toasting the bread. I use sourdough but you can use whatever you like. Once toasted, rub a clove of garlic all over it then spread some cream cheese - I use plain Philadelphia cream cheese. After, fold the salmon on top, add slices of red onion, radish, chopped chives and a sprinkle of nigella seeds. So simple and on the plate in less than five minutes!

Smoked Salmon & Cream Cheese Toast

Prep Time: 2 minutes Cook Time: 3 minutes Total Time: 5 minutes Yield: 2 toasts

Ingredients

2 slices of sourdough bread

90g of smoked salmon (or lox)

cream cheese

1 clove of raw garlic, peeled

5 small radish, thinly sliced

1/4 small red onion, sliced

bunch of chives, chopped

pinch of nigella seeds

Method

1. Toast the bread.

2. Slices the radish and onions into thin slices. Chop up the chives.

3. Rub the raw garlic all over one side of the toast.

4. Spread a layer of cream cheese on the toast.

5. Add 45g of smoked salmon to each toast, folding it as you place it on.

6. Add the radish, onion, and chives.

7. Sprinkle on nigella seeds and serve.

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