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Smoked Salmon on Toast

Indulgent smoked salmon, punchy salmon pate and crunchy toast.
Course: Appetizer
Keyword: Easter, Smoked Salmon


  • Knife
  • Food processor
  • Griddle pan


Salmon Mousse

  • 300 g Smoked Salmon
  • 1 Lemon Cut in half, juicing one half and reserving the second half for finishing off
  • 50 g Greek Yoghurt
  • 50 g Cream Cheese
  • 1 Bunch Watercress
  • 1 pinch Pepper
  • 1 pinch Salt


  • 1 Baguette Sliced lengthways
  • 1 tbsp Olive Oil Or butter


For the Salmon Mousse

  • Blend 150g of smoked salmon and the juice of ½ lemon in a food processor for 1 minute, then add the yoghurt and cream cheese and blend for 2 mins more, season well with salt and pepper.

For the toast

  • Heat a griddle pan over a high heat. Butter or oil baguette.
  • When the pan is hot, add the lengths of baguette face down and char, remove from the heat and add to a plate.

To assemble

  • Spoon the salmon mousse on your charred baguette lengths, dress with the remaining smoked salmon and garnish with watercress and a final squeeze of lemon.