These are simplicity itself yet look so pretty and taste fabulous.
Makes: 8 Toasts
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
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.