Toast with green butter and salmon
4 servings
30 minutes
Toast with green butter and salmon is a harmony of flavors and sophistication. This recipe draws inspiration from European cuisine, combining the tenderness of lightly salted salmon, the aroma of fresh herbs, and the creaminess of butter. Dill and cilantro add a special zest to the butter, while garlic adds a subtle hint of spice. Crispy bread soaked in aromatic green butter contrasts beautifully with the softness of salmon and cream cheese. A light salad with capers, sweet pepper, and cherry tomatoes complements the dish with freshness. These toasts are an ideal choice for an elegant breakfast, a light snack, or a stylish aperitif.
1
Take the butter out in advance and soften it to room temperature. Mix the butter with finely chopped dill and cilantro, crushed garlic, salt, and pepper. Wrap in plastic wrap to form a sausage shape. Place in the freezer. Let it freeze.
- Butter: 150 g
- Dill: 6 stems
- Chopped cilantro (coriander leaf): 2 tablespoons
- Garlic: 1 head
- Sea salt: to taste
- Ground black pepper: to taste
2
Separate the salmon from the skin. Cut 4 thin pieces and set them aside for the canapés. Also set aside 4 small sprigs of dill for decoration. Chop the remaining salmon fillet and cucumber into equal-sized cubes. Mix them in a deep bowl, add pepper, soft cheese, and chopped dill.
- Lightly salted Atlantic salmon: 150 g
- Cucumbers: 1 piece
- Soft cheese: 150 g
- Dill: 6 stems
3
Clean the pepper and cut it into thin strips. Wash the salad leaves, dry them, and either cut or tear them. Cut the cherry tomatoes in half. Mix everything together, add a little salt, and one tablespoon of capers. Sprinkle parmesan on top.
- Red sweet pepper: 1 piece
- Green salad leaves: 1 bunch
- Cherry tomatoes: 6 pieces
- Pickled capers: 2 tablespoons
- Grated Parmesan cheese: 1 tablespoon
4
Toast in the toaster, cut into 4 equal parts, take butter out of the freezer, cut 4 thin slices, place on the bread, fold thin pieces of salmon in half, insert a couple of capers and a sprig of dill in the middle. Place on 'green' butter and serve.
- Sandwich (toast) bread: 1 piece
- Butter: 150 g
- Lightly salted Atlantic salmon: 150 g
- Pickled capers: 2 tablespoons
- Dill: 6 stems
