Smoked salmon and nectarine toast
Serves 4
Prep time: 10 minutes
We are beginning to feel fall in the air here, but we are still getting great stone fruits in the farmer’s market, so I’m craving food that acknowledges that summer is coming to an end but still takes advantage of the flavor of fruit that can only be had during summer. I love these little toasts for a simple lunch. Or, cut them in half for a sweet appetizer. The smoked salmon spread keeps for a week or more in the fridge, so it’s also a nice thing to have on hand in case people stop by for a snack.
4 oz whipped cream cheese
4 oz smoked salmon
1 lemon, zest and juice
2 nectarines, sliced
1t fresh chives, finely chopped
4 slices sourdough bread
Photograph credit: Ken Kaushansky
Make the smoked salmon spread. Combine all ingredients except the nectarines and bread into a food processer and pulse until combined. This can be kept in the fridge for a week or more.
Toast the bread. I prefer the flavor of doing this on grill, but it can be easily done in the toaster or under the broiler. Brush lightly with olive oil, then toast.
Assemble the toast: spread the toasted bread with the smoked salmon spread, then layer on the slices of nectarine. If desired, sprinkle a bit of chive on top.
Substitutions: To make a vegetarian version, substitute roasted red peppers (canned is great here) for the smoked salmon.
