Grainy Bread Toasts with Ricotta Feta Whip, Smoked Salmon, Quick Pickled Red Onion and Capers
Photography by 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:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.