Smoked Salmon on Toast Points
Be sure to use a good-quality smoked salmon for this classic hors d’oeuvre, which makes a wonderful appetizer when you’re entertaining. To get a head start, prepare the herbed cream cheese and the garnishes a day in advance; refrigerate in separate airtight containers. You can either assemble the toast points and present them on a platter, or set out all the ingredients and let guests prepare their own.
Ingredients
For the herbed cream cheese:
- 4 oz. cream cheese, at room temperature
- Zest of 1/2 lemon
- 1 tsp. fresh lemon juice
- 1 1/2 Tbs. chopped fresh chives
- 1 Tbs. chopped fresh dill
- 6 slices white or wheat sandwich bread, crusts removed, each cut into 4 triangles
- 2 Tbs. unsalted butter, melted
- 6 oz. smoked salmon, thinly sliced
- 1/2 cup finely chopped red onion
- 1/2 cup capers, finely chopped
- 3 hard-cooked eggs, peeled and grated
- Dill sprigs for garnish
Directions
To prepare the herbed cream cheese, in a small bowl, combine the cream cheese, lemon zest, lemon juice, chives and dill. Stir with a wooden spoon until well blended. Transfer to a serving bowl, cover and refrigerate until ready to use.
Preheat an oven to 350F.
Brush the bread on both sides with the melted butter. Arrange in a single layer on a baking sheet and transfer to the oven. Bake until the toast points are golden and slightly crispy, about 15 minutes. Let cool completely.
To assemble, spread the herbed cream cheese on the toast points and place 1/2 to 1 whole slice of salmon on top. Garnish with the onion, capers, hard-cooked eggs and dill sprigs. Arrange on a platter.
Alternatively, arrange the toast points and smoked salmon on platters. Place the herbed cream cheese, onion, capers, hard-cooked eggs and dill sprigs in separate serving bowls and let guests assemble their own hors d’oeuvres. Serves 8 to 10.
Williams-Sonoma Kitchen.