Norwegian Smoked Salmon Toast

Norwegian Smoked Salmon ToastNorwegian Smoked Salmon Toast
Poached Egg, Steamed Baby Beets, Wild Arugula
Horseradish Cream Cheese, Pickled Red Onion

How many colors, textures, and flavors can fit on one piece of toast? Well, lots. But to be worth the effort, they must harmonize and have a natural affinity for each other. That is the beauty of this Norwegian Smoked Salmon Toast. It is pleasing to the eye with pretty hues of orange, yellow, red, pink and green. And it has a balanced variety of tastes and textures: earthy and sweet, creamy and pungent, silky and buttery, peppery, jammy, fresh, crunchy, sour, toasty, rich, salty…all this makes for one delicious piece of toast.

Norwegian Smoked Salmon Toast Recipe


Norwegian Smoked Salmon Toast

  • thick sliced bread (Rosemary Olive Oil Loaf La Brea Bakery)
  • olive oil
  • cream cheese
  • prepared horseradish
  • steamed baby beets, sliced thin (Melissa’s Produce)
  • arugula
  • quick pickled red onion
  • norwegian smoked salmon slices
  • poached egg
  • salt and fresh ground pepper

Thinly slice one red onion, place in a shallow bowl. Sprinkle with a tablespoon of sugar and a half tablespoon of kosher salt.  Cover with cider vinegar. Let sit until ready to compose the toasts.

Let cream cheese soften at room temperature then blend in prepared horseradish at a ratio of about 4 oz. cream cheese to one tablespoon of horseradish.

Poach the egg for 4 1/2 minutes in simmering water so that the yolk is not too runny, just jammy. A generous splash of white wine vinegar to the water helps firm up the egg white.

Brush both sides of bread with olive oil. Toast in a toaster oven until golden.

Spread a generous layer horseradish cream cheese over the bread.

Fan out beet slices on top of the cream cheese.

Place pickled red onions rings over the beets and plus extra on the side.

Scatter wild arugula over the onions and around the plate.

Arrange smoked salmon on top in a folded manner.

Top with poached egg.

Drizzle a bit of olive oil over the plate and season with salt and pepper.

Norwegian Smoked Salmon Toast

Be sure to eat this layered open-faced sandwich with a knife and fork, like the Scandinavians eat Smørrebrød…nice and neat.

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