This Smoked Salmon Toast Is About to Take Over Your Weekend Brunch
Smoked salmon toast with sourdough, cream cheese, cucumbers, herbs, and capers steamed to perfection in a pressure cooker — a luscious and fancy brunch bite.
Equipment
- 1 Pressure cooker for steam cooking the toast
- 1 Trivet to elevate the toast
- 1 Mandoline for shaving shallot
Ingredients
Main ingredients
- 4 slices toasted sourdough gotta have that good crunch
- 4 tablespoons whipped cream cheese spreads nice and smooth
- 8 slices smoked salmon the star of the show
- 2 Persian cucumbers thinly sliced
- 2 tablespoons capers a little salty pop
- 1 shallot shaved on mandoline
- Fresh dill herbs bring freshness
- Mint adds aroma
- Edible flowers optional
- Everything bagel seasoning for garnish
- Lemon zest to sprinkle on top
- Olive oil drizzling to finish
Instructions
Instructions
- Spread 1 tablespoon of whipped cream cheese over each toasted sourdough slice.
- Top each with 2 slices of smoked salmon, layering evenly.
- Arrange cucumber slices on top, then sprinkle with capers and shaved shallot.
- Place toasts on a trivet inside the pressure cooker with broth below trivet level.
- Close lid, set to high pressure for 2 minutes, then quick release.
- Garnish with dill, mint, edible flowers, seasonings, lemon zest, and drizzle olive oil.
Notes
To keep all textures right, store toppings separately and toast last-minute. Assemble fresh for best crunch and flavor.