Smoked Salmon Toast Recipe

Prepare brine

In a small saucepan, combine white wine vinegar, water, sugar, kosher salt and black peppercorns. Bring to a gentle simmer just until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool for 5 minutes.

Pack ramps

Trim roots and any tough outer leaves from ramps. If stalks are very wide, halve lengthwise. Pack ramps and lemon zest into a clean jar, standing them upright if possible.

Pickle

Pour the warm (not boiling) brine over ramps so they are fully submerged. Let cool to room temperature, then seal and refrigerate at least 1 hour (preferably 4 hours to overnight) before using. Keep refrigerated; use within 2 weeks.

Prepare cucumber

Place the grated cucumber in a fine mesh sieve or cheesecloth, sprinkle with a pinch of salt, and press or squeeze to remove excess moisture. You should have about 1/3–1/2 cup drained cucumber.

Mix spread

In a bowl, combine softened cream cheese, drained grated cucumber, mayonnaise, Dijon, apple cider vinegar, chopped chives, lemon juice, salt and black pepper. Blend until smooth and homogenous. Taste and adjust seasoning. Transfer to a piping bag or small bowl and refrigerate until ready to assemble (chill 15–30 minutes for best texture).

Toast bread

Heat a skillet over medium heat. Brush both sides of sourdough slices lightly with olive oil and a thin layer of butter. Toast in the skillet 2–3 minutes per side until golden and crisp, or toast in oven at 425°F (220°C) for 6–8 minutes, flipping once. Immediately rub the cut half of the lemon over the hot toasts for a subtle citrus note.

Butter finish

While warm, spread remaining 1/2 tbs butter thinly over each toast if desired to add richness and prevent the bread from becoming soggy under toppings.

Assemble main layers

Spread about 2 tbs of the benedictine spread evenly over each toasted slice (approximately 8 tbs total). Arrange 2 oz (about 2 oz per slice) of smoked salmon over each toast, folding slices gently so they create volume.

Add pickled ramps and capers

Slice pickled ramps crosswise into 1/4–1/2 inch pieces. Scatter 2 ramp pieces per toast (adjust to taste) and sprinkle capers evenly across the toasts so each has a few for briny contrast.

Season and finish

Lightly drizzle about 1/4 tsp extra virgin olive oil over all toasts. Sprinkle the black lime powder sparingly—about an 1/8 tsp per two toasts (total 0.5 tsp divided) to add citrusy, smoky tang; taste as you go. Finish with chopped fresh dill, a pinch of freshly ground black pepper and a light dusting of sea salt. Top with microgreens if using.