I’ve been buying farmed salmon lately as it’s nice and fatty and works well for serving raw. Ask your fishmonger for a thick, very fresh piece to make this quick and easy hors d’oeuvres. Cure the salmon ahead, but wait to assembled the toasts not more than 15 minutes before serving.

Salmon Toasts with Chives

Category

Category name

Serves

Makes about 24

Ingredients

  • 8 ounces salmon filet
  • ½ teaspoon fine sea salt
  • ½ teaspoon sugar
  • ½ teaspoon sriracha
  • 2 teaspoons toasted sesame oil
  • 4 ounces whipped cream cheese
  • Mini or petit toasts
  • Chopped chives, for garnish

Method

  1. Using a very sharp knife cut the salmon into a 1 by 1-inch piece, then slice it across into ¼-inch slices. Put the slices in a bowl and sprinkle with the salt and sugar, tossing well to coat. Refrigerate for 20 to 30 minutes.
  2. Just before serving, add the sriracha and sesame oil to the salmon, stirring well to coat each slice.
  3. To assemble, spread a little cream cheese on each toast and top with a piece of the salmon. Arrange the toasts on a platter and sprinkle with the chives.