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crispy beetroot

Smoked salmon toast with cream cheese and Crispy Seaweed Topping

15-25 min
2 servings

Ingredients

For the toast:

  • 2 slices of sourdough or multigrain bread

  • 100g Philadelphia cream cheese (or any soft cream cheese)

  • 80g smoked salmon

  • 1 tsp lemon juice

  • Freshly ground black pepper

  • A few sprigs of fresh dill or chives

Optional extras:

  • Sliced avocado or cucumber for extra freshness

  • Capers for a tangy touch

Topping:
  • Crispy Beetroot Seaweed Topping – for a fruity touch
    or
  • Crispy Tomato Seaweed Topping – for a milder, savory crunch

Instructions

  1. Toast the bread:
    Lightly toast your sourdough or multigrain slices until golden and crisp.

  2. Prepare the base:
    Spread a generous layer of Philadelphia cream cheese over each slice. Drizzle a touch of lemon juice on top for freshness.

  3. Add the salmon:
    Layer smoked salmon slices evenly over the cream cheese. Season with black pepper.

  4. Add optional toppings:
    If desired, top with thin slices of avocado or cucumber and a few capers for extra flavor.

  5. Finish with the crispy topping:
    Sprinkle generously with your seaweed topping of choice:
  • Crispy Wasabi Seaweed Topping for a zesty, bold flavor.
  • Crispy Tomato Seaweed Topping for a mellow, umami-rich finish.

6. Garnish & serve:
Add a few sprigs of dill or chives and serve immediately.

Crispy, creamy, and perfectly balanced — this smoked salmon toast becomes a flavor-packed delight with the crunch and aroma of our Crispy Seaweed Toppings.

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