An easy, modern version of the classic smoked fish brunch. The cream cheese is full of flavor from the herbs, and the toppings of shaved cucumber and radishes add a crisp bite.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Breakfast, Brunch, Lunch
Cuisine: American, French, jewish
Keyword: Easy, Quick, Sandwich, Seafood
Servings: 2-4 servings
Author: Emily Clifton - Nerds with Knives (adapted from Barefoot Contessa)
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Ingredients
For the Herb Cream Cheese:
8ouncescream cheeseat room temperature
2 1/2tablespoonschivesminced
1tablespoonfresh dillminced
1tablespoonfresh parsleyminced
1tablespoonbasil leavesminced
1tablespoonwhole milk
Pinchof kosher salt and freshly ground black pepper
Place the cream cheese, chives, dill, basil, parsley, milk, salt and pepper in the bowl of a stand mixer and mix until well-combined.
Spread cream cheese on top of the toasts and drape a slice of smoked salmon on top of the cream cheese. Add a few slices of radish and cucumber to each toast, along with a sprinkle of salmon roe, if using.