Smoked Salmon Toast with Pickled Tomatoes and Dill
Elegant open-faced sandwiches featuring smoky salmon, quick-pickled green tomatoes, and fresh dill on pumpernickel toast. Topped with creamy crème fraîche and red onions, these toasts make a sophisticated appetizer or light meal.
6 servings
40 min
Ingredients
- •1 pound medium green tomatoes (such as Green Zebra), sliced 1/4" thick
- •½ recipe Basic Quick Pickle Brine
- •½ cup crème fraîche or sour cream
- •¼ cup chopped fresh dill
- •6 slices pumpernickel bread
- •6 ounces sliced smoked salmon
- •¼ cup thinly sliced red onion
- •1 to taste freshly ground black pepper
Cooking Instructions
- 1.
Combine tomatoes and brine in a resealable container and chill 30 minutes.
30 min
- 2.
Meanwhile, combine crème fraîche and 2 Tbsp. dill in a small bowl. Spread each toast with 1 heaping Tbsp. crème fraîche mixture. Top toasts evenly with salmon, onion, pickled tomato slices, and remaining 2 Tbsp. dill. Season with pepper.
10 min
