Grainy Bread Toasts with Ricotta Feta Whip, Smoked Salmon, Quick Pickled Red Onion and Capers
Photography Sarah Tuck.
These are simplicity itself yet look so pretty and taste fabulous.
Makes: 8 Toasts
INGREDIENTS
200 grams ricotta
250 grams feta, chopped
finely grated zest of a lemon
⅓ cup apple cider vinegar
2 teaspoons caster sugar
½ teaspoon sea salt
1 small red onion, finely sliced
8 thick slices extra grainy bread
300 grams sliced smoked salmon
2 tablespoons capers, drained
8-10 caperberries (optional)
½ cup dill sprigs
1 teaspoon poppy seeds
METHOD
Put the cheeses and zest in a food processor and whizz until smooth. Store in a sealed container in the fridge for up to 5 days.
Whisk the vinegar, sugar and salt together in a non-reactive bowl. Add the onion and stir to combine. Leave to soak for 30 minutes.
Toast the bread, top with ricotta feta whip, salmon and drained red onion. Garnish with capers, caperberries, dill and poppy seeds to serve.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.