Casey's Hot-Smoked Salmon Rye Toast with Pickled Apple
Warm rye toast, flaky hot-smoked salmon, and quick-pickled apple meet a lemony horseradish cream.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (204 reviews)
INSPIRED BY
This original breakfast toast pairs smoked salmon and crisp rye with a fast cider-vinegar apple pickle.
Story
Casey likes breakfast to feel a little celebratory, even when the morning is already underway. Smoky salmon and warm rye make a hearty base, while the tart apple keeps every bite bright. I put the horseradish cream on first so it settles into the toast and holds everything in place.
By Casey
Ingredients
- 2 crisp apples, cored and thinly sliced
- 1/3 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup crème fraîche
- 1 teaspoon prepared horseradish
- 1 teaspoon fresh lemon juice
- 4 slices seeded rye bread
- 8 ounces hot-smoked salmon, flaked
- 2 tablespoons chopped fresh dill
- 1 tablespoon drained capers
- 1 tablespoon olive oil
Instructions
- Toss the sliced apples with cider vinegar, sugar, and half the salt, then let them stand while you prepare the toast.
- Stir the crème fraîche with horseradish, lemon juice, and a pinch of salt until smooth.
- Brush the rye slices lightly with olive oil and toast them in a skillet over medium heat for 2 to 3 minutes per side.
- Flake the hot-smoked salmon into bite-size pieces, checking for any pin bones as you go.
- Spread each warm toast with horseradish cream and top with salmon and drained pickled apple slices.
- Finish with dill and capers, then serve while the rye is warm and crisp.
Chef Tips
- Slice the apples thinly so the quick pickle turns tangy in just a few minutes.
- Toast the bread in a dry skillet if you prefer to skip the olive oil.
- Use thick Greek yogurt in place of crème fraîche for a tangier spread.
- Keep any extra pickled apple refrigerated for up to 3 days and assemble the toast fresh.
Cook's Notes
- **Prep:** Slice the apples thinly so the quick pickle turns tangy in just a few minutes.
- **Cook:** Toast the bread in a dry skillet if you prefer to skip the olive oil.
- **Swap:** Use thick Greek yogurt in place of crème fraîche for a tangier spread.
- **Store:** Keep any extra pickled apple refrigerated for up to 3 days and assemble the toast fresh.