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Smoked Salmon Toasts With Green Goddess Dressing

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Serves: 6

Prep Time: 20 minutes

BEER PAIRING

Pair with an International Pale Lager, like Peroni®

The International Pale Lager brings an effervescent carbonation and dry finish that cleanse and refresh the palate, bite after bite.

LEARN MORE

This beautiful and easy-to-prepare recipe is perfect for spring brunch on the patio. The Smoked Salmon Toasts start with a spread of cream cheese on rye toast and are topped with luxurious smoked salmon, which is complemented perfectly by the malty flavor of Peroni®.

Topics:
Brunch, Seafood

INGREDIENTS

Green Goddess Dressing

1/3 up mayonnaise

¼ cup sour cream

2 tablespoons parsley, chopped

2 tablespoons basil, chopped

1 tablespoon lemon juice

1 anchovy fillet

 

Toasts

6 rye bread slices, thinly sliced and toasted

6 tablespoons cream cheese, softened

6 ounces smoked salmon, thinly sliced

Flaked Sea Salt

Fresh ground black pepper

1 cup micro greens or sprouts

PREPARATION

STEP 1

Place all ingredients for the Green Goddess Dressing in a food processor and puree until blended. Season with salt and pepper, as needed.

 

STEP 2

Spread a tablespoon of cream cheese on each slice of rye toast and top each toast with an ounce of smoked salmon. Season smoked salmon with a pinch of sea salt and black pepper. Divide the micro greens equally among the toasts and place on top of the salmon. Drizzle a tablespoon of dressing over each toast and serve.

 

Note: Dressing can be made a day in advance and stored in the refrigerator.

Ingredients

INGREDIENTS

Green Goddess Dressing

1/3 up mayonnaise

¼ cup sour cream

2 tablespoons parsley, chopped

2 tablespoons basil, chopped

1 tablespoon lemon juice

1 anchovy fillet

 

Toasts

6 rye bread slices, thinly sliced and toasted

6 tablespoons cream cheese, softened

6 ounces smoked salmon, thinly sliced

Flaked Sea Salt

Fresh ground black pepper

1 cup micro greens or sprouts

Preparation

PREPARATION

STEP 1

Place all ingredients for the Green Goddess Dressing in a food processor and puree until blended. Season with salt and pepper, as needed.

 

STEP 2

Spread a tablespoon of cream cheese on each slice of rye toast and top each toast with an ounce of smoked salmon. Season smoked salmon with a pinch of sea salt and black pepper. Divide the micro greens equally among the toasts and place on top of the salmon. Drizzle a tablespoon of dressing over each toast and serve.

 

Note: Dressing can be made a day in advance and stored in the refrigerator.

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