Breakfast and brunch
Kefir Cheese and Smoked Salmon Toast
Crisp toast, cool dill kefir cheese, and smoked salmon make a breakfast that feels special without asking you to cook a complicated dish.
Make it
Method
- Mix the kefir cheese with dill, lemon juice, and black pepper. It should hold its shape on a spoon.
- Toast the bread until the surface is crisp and the edges are deeply colored.
- Spread the cool kefir cheese over the warm toast, then drape the salmon on top.
- Finish with capers, onion, or lemon zest and serve immediately.
Crisp bread holds a cool topping
The cool cultured cheese softens the saltiness of the salmon. Dill and lemon keep every bite fresh, while firm toast supplies the crunch.
Choose the salmon for the person eating
Keep salmon and kefir cheese at 4°C or below and assemble only what you will eat. People who are pregnant, aged 65 or older, or immunocompromised should avoid refrigerated smoked seafood unless cooked in a dish; use fully cooked salmon here. FDA seafood guidance.
Other toppings for the toast
Use cooked salmon flakes, sliced boiled egg, or lightly pickled cucumber instead of smoked salmon.
If the cheese slides off
If the topping slides off, drain the kefir cheese longer or toast a thicker slice of bread.