smoked salmon toast

my favorite thing about this recipe? the only prep required is to chop up or pull apart some herbs! the rest is done for you because it’s all stuff you can pick up at the grocery store.

but first, a note about properly storing fresh sourdough so it will last you. as soon as you get home with your fresh sourdough, slice it into about 3/4″ slices and then store the slices in a gallon-sized ziploc bag (or other sealed container) in the freezer! it will keep for 2-3 months this way, and all you need to do is take out a slice and toast it to revive it! it’s as good as new like this. so, that’s what i did in this recipe. i pulled out a piece of frozen sourdough, and the rest, as they say… is history, or something like that.


  • sourdough, toasted slice(s)
  • creme fraiche
  • smoked salmon
  • capers, drained
  • good olive oil
  • flaky salt
  • few sprigs of dill, loosely torn with your hands
  • a few chives, chopped
  • aleppo pepper flakes (or red pepper flakes)
  • black pepper, freshly ground


  1. slather your toasted sourdough slice in creme fraiche, from end to end
  2. line the smoked salmon over the creme fraiche
  3. drizzle with olive oil. (this helps the capers, flaky salt, and herbs adhere to the toast. plus, it tastes good)
  4. top with as many capers as you want, i did about 1 tbsp because i really like them
  5. sprinkle with dill, chives, pepper flakes, more flaky sea salt, and black pepper

3 thoughts on “smoked salmon toast

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