Rye toasts with smoked salmon and pickled vegetables

This simple recipe gives a gourmet edge to the classic toasty. With silky smoked salmon, cream cheese and crunchy rye bread you'll breathe new life into a lunch time staple.

  • 25 mins preparation
  • Makes 12 Item
  • Print


Rye toasts with smoked salmon and pickled vegetables
  • 2 large (800g) telegraph cucumbers
  • 2 teaspoon sea salt
  • 2 tablespoon finely chopped dill
  • 1 tablespoon white wine vinegar
  • 1 medium (170g) red onion, sliced finely
  • 1 tablespoon lemon juice
  • 24 slices rye bread
  • 250 gram cream cheese
  • 2 tablespoon finely chopped capers
  • 200 gram smoked salmon


Rye toasts with smoked salmon and pickled vegetables
  • 1
    Preheat oven to 180°C / 160°C fan-forced.
  • 2
    Using a vegetable peeler, slice cucumbers into long ribbons. Place cucumber ribbons in a large bowl and scatter with 1 teaspoon of sea salt. Toss gently and then leave to marinate for 10 minutes. Squeeze any excess liquid from the cucumbers, then place into a bowl with the chill and vinegar.
  • 3
    Meanwhile, place the sliced onion in a separate bowl and sprinkle with the remaining salt. After 10 minutes, drain any liquid from the onion and lightly rinse with cold water. Return the onion to a clean bowl and add the lemon juice.
  • 4
    Using a medium cookie cutter (7.5cm), cut 24 rounds of rye bread. Place on a baking tray and toast in oven for 5-8 minutes or until crisp.
  • 5
    In another bowl, combine the cream cheese and capers.
  • 6
    Spread some of the cream cheese over half the bread rounds. Top with salmon, pickled vegetables and remaining rye bread rounds.


Not suitable to freeze or microwave.

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