Name: Open-Face Smoked Salmon and Herb Cream Cheese Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slices whole grain sourdough bread; 4 ounces smoked salmon; 2 tablespoons whipped cream cheese; 1/4 cup sliced English cucumber; 2 tablespoons thinly sliced red onion; 2 tablespoons fresh dill; 1 tablespoon capers; 1/4 teaspoon black pepper; 1 teaspoon fresh lemon juice

Open-Face Smoked Salmon and Herb Cream Cheese Toast

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Open-Face Smoked Salmon and Herb Cream Cheese Toast

A luxurious yet healthy twist on the classic bagel combination. Featuring premium smoked salmon layered over whipped herb-infused cream cheese, served on toasted artisanal bread. Garnished with fresh dill, crisp cucumber, and red onion for a perfect balance of textures and flavors.

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NUTRITION

Protein

35.0g

Fat

13.9g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

2 slices whole grain sourdough bread

4 ounces smoked salmon

2 tablespoons whipped cream cheese

1/4 cup sliced English cucumber

2 tablespoons thinly sliced red onion

2 tablespoons fresh dill

1 tablespoon capers

1/4 teaspoon black pepper

1 teaspoon fresh lemon juice

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PREPARATION

1
Toast the whole grain sourdough bread slices until golden brown and crispy.
2
In a small bowl, mix the whipped cream cheese with half of the fresh dill, finely chopped.
3
Spread the herb-infused cream cheese evenly on both pieces of toast.
4
Layer thin slices of cucumber on top of the cream cheese.
5
Arrange the smoked salmon slices evenly over the cucumber.
6
Scatter thinly sliced red onion and capers over the salmon.
7
Sprinkle with remaining fresh dill and black pepper.
8
Finish with a light squeeze of fresh lemon juice just before serving.
9
Serve immediately while the toast is still warm and crispy.