Toasts with smoked salmon and Philadelphia cheese
4 servings
20 minutes
Toast with smoked salmon and Philadelphia cheese is a true embodiment of the sophistication of American cuisine, where simplicity meets exquisite taste. Crispy rustic bread soaked in butter creates the perfect base for a delicate cream of Philadelphia cheese, sour cream, and smoked salmon. Lemon zest adds a subtle freshness, while pink pepper brings a light spiciness. The composition is completed by aromatic basil and drops of olive oil that highlight the depth of flavor nuances. This breakfast or snack is an elegant way to enjoy a morning meal or impress guests with a refined combination of ingredients. The finished toasts are not just food but a true gastronomic delight infused with the spirit of cozy New York cafes.
1
Peel the lemon and squeeze out the juice.
- Lemon: 1 piece
2
In a blender, whip the cheese, sour cream, 1/4 of the salmon, and lemon juice (not necessarily all, to taste).
- Cream cheese (Philadelphia): 200 g
- Sour cream 20% fat: 50 g
- Smoked salmon: 150 g
- Lemon: 1 piece
3
Cut the remaining fish into cubes or pieces and add it to the cheese. Turn on the blender briefly again to leave small pieces in the cream.
- Smoked salmon: 150 g
4
Finely chop the green onion and add it to the cheese along with a pinch of lemon zest, mixing everything thoroughly.
- Spring onion: 5 stem
- Lemon: 1 piece
5
Fry the bread on both sides in a pan with butter.
- Rustic bread: 5 piece
- Butter: 30 g
6
Spread cheese cream on warm bread, garnish with basil leaves, and sprinkle with pink pepper.
- Cream cheese (Philadelphia): 200 g
- Basil: 3 sprigs
- Pink peppercorns: pinch
7
Serve drizzled with olive oil.
- Olive oil: 10 ml
