Smoked Salmon Recipe

Toast and prep

Lightly butter both sides of the sourdough slices (about 1 tbs total) and toast in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side in a skillet or 3–4 minutes in a toaster.

Assemble mustard base

In a small bowl, stir together the sweet brown mustard and lemon juice until smooth. Spread about 1/2 tsp of this mustard mixture evenly over each toasted sourdough slice.

Layer vegetables and salmon

Arrange half the cucumber slices and radish slices on each toast to create a thin bed. Top each with 2 oz smoked salmon (spread gently so slices slightly overlap).

Add egg, arugula and capers

Place the sliced hard-boiled egg on top of the salmon on one side of each toast. Tuck a small handful (about 1/4 cup) of baby arugula onto each toast. Scatter 1/2 tablespoon capers over each toast. Finish with a pinch (about 1/8–1/4 tsp) of freshly ground black pepper.

Whisk together 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl or shake in a jar until emulsified.

Place 2 cups mixed salad greens in a bowl, drizzle with the vinaigrette and toss gently just before serving to lightly coat. Adjust seasoning to taste.

Prepare potatoes

Preheat oven to 425°F (220°C) or preheat air-fryer to 400°F (200°C). Pat the cut potato sticks very dry with a towel to remove excess moisture. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon smoked paprika (if using).

Cook

Oven: Spread fries in a single layer on a parchment-lined baking sheet and bake 20–28 minutes, turning once halfway, until golden and crisp. Air-fryer: Cook in a single layer for 12–18 minutes, shaking the basket halfway, until crisp and browned. Adjust time for thickness.

Finish

Remove fries, taste and adjust salt if needed. Serve immediately alongside the toast and salad.