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Sunday, December 19, 2010

Smoked salmon on lemon-herb butter toast

This is a very easy classical starter with smoked salmon. We blabbed about how much we love this kind of fish before, so we'll get straight to the point now. It's ready in 5-7 minutes and it's delicious.

Ingredients (serves 4):
  • 30-35 g butter
  • 8 slices of corn toast-bread
  • 150 g of good quality smoked salmon, sliced
  • 1 sprinkle of salt (we use a special Himalayan crystal salt)
  • 2 teaspoons of basil
  • 2 teaspoons of marjoram
  • 2 teaspoons of rosemary
  • 2 teaspoons of thyme
  • juice from half a lemon
  • 8 pepper-stuffed olives for decorating

First, put the butter in a medium bowl:

Let it warm a little if you've just taken it out of your cooler. Then mash it up with a fork and add all the herbs and salt:

Mash the whole thing up again with the fork until the herbs are evenly distributed through the butter:

Squeeze the lemon juice into the herb butter:

Mix again, then toast the bread. Rapidly spread the butter over the toasted bread slices while they're still hot:

Add the salmon and then one olive on top of each toast. It's done, serve while fresh (later the bread won't be that good). Dig in!

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