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 sourdough bread; 4 ounces smoked salmon; 2 tablespoons cream cheese, softened; 2 tablespoons fresh dill, chopped; 1/4 cup sliced English cucumber; 1/2 tablespoon fresh lemon juice; 1/8 teaspoon black pepper; 1 tablespoon capers, drained

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 wholesome take on the classic featuring wild-caught smoked salmon layered over whipped herb-infused cream cheese, served on toasted artisanal bread. Garnished with fresh dill and sliced cucumber for a bright, crisp contrast.

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NUTRITION

Protein

33.9g

Fat

20.1g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

2 slices sourdough bread

4 ounces smoked salmon

2 tablespoons cream cheese, softened

2 tablespoons fresh dill, chopped

1/4 cup sliced English cucumber

1/2 tablespoon fresh lemon juice

1/8 teaspoon black pepper

1 tablespoon capers, drained

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PREPARATION

1
Toast the sourdough bread slices until golden brown and crispy.
2
In a small bowl, mix the softened cream cheese with half of the chopped dill and black pepper until well combined.
3
Spread the herb-infused cream cheese evenly on each piece of toasted bread.
4
Layer the thinly sliced cucumber on top of the cream cheese.
5
Arrange the smoked salmon slices over the cucumber layer.
6
Sprinkle with capers and remaining fresh dill.
7
Squeeze fresh lemon juice over the top.
8
Season with additional black pepper if desired.
9
Serve immediately while the toast is still warm.