Athena Calderone's Smoked Salmon Toast with Red Onion & Herbs
If you’re a smoked-salmon toast lover, you probably don’t need directions on how to assemble a tasty type. That being said, when I came across Athena Calderone’s herb- and onion-topped toast, I copied it step by step, and it’s become my new fave version for breakfast, brunch or lunch. While you can for sure top it with freshly sliced red onion, I highly recommend you make Calderone’s coriander-infused pickled ones and refrigerate them so they’re always within reach. They are so worth the extra effort and can be used on many other dishes.
Note: If I don’t have crème fraîche in the fridge or am making a non-dairy version for Cate, I’ll substitute avocado in its place.
4 Servings
Ingredients
For the Pickled Onion:
½ cup (120 ml) cider vinegar
1 tablespoon honey
1 teaspoon coriander seeds
1 teaspoon kosher salt
1 small red onion, thinly sliced
For the Lemon Crème FraÎche:
½ cup (120 ml) crème fraîche
1 lemon, grated zest and 1 tablespoon juice
Salt and freshly cracked pepper
For the Toast:
4 slices good-quality crusty bread, such as whole-wheat sourdough or pumpernickel
Extra-virgin olive oil, for drizzling
1 (4-ounce/115-g) package smoked salmon
2 Persian cucumbers, sliced into ¼-inch-thick (6-mm-thick) rounds
1½ tablespoons capers
1 small handful fresh dill, torn
1 small handful fresh mint, torn
Chive blossom flowers (If I don’t have these, I do without)
Freshly cracked pepper
Lemon wedges, for serving (optional)
Preparation
Make the pickled onion: In a small saucepan, bring the vinegar, honey, coriander seeds, and salt to a boil. Place the onions in a nonreactive bowl. Slowly pour the hot liquid over the onions and cool to room temperature. Refrigerate until ready to use. Stored in a well-sealed container, onions will keep in the refrigerator for up to two weeks.
Make the lemon crème fraîche: Whisk together the crème fraîche and lemon zest and juice. Season with salt and pepper.
Make the toast: Preheat the grill over medium-high heat to about 400ºF (250ºC). Lightly drizzle both sides of the bread with oil. Grill until lightly charred, 2 to 3 minutes per side. Top with the lemon crème fraîche, smoked salmon, cucumbers, capers, and a few pickled red onions.Scatter with fresh herbs, chive blossom flowers, and a few grinds of pepper. Serve with lemon wedges on the side, if desired
