Smoked Salmon Toasts With Green Goddess Dressing
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.
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®.
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.
