So as I move closer to my due date, even with the end in sight I am getting more and more annoyed with the restrictions of pregnancy. The physical ones are bad enough (I feel like I am wearing super tight spandex and then I realize that is just my skin) but I miss some things. We’ve already covered the alcoholic beverages I miss, but today we’re talking about smoked salmon. I am a huuuuuuuge smoked salmon fan and I have been missing it hard. But then I had a brainwave that while I could never have that luscious smooth texture of the best lox, I could have the smoky flavor, so here is my super quick and easy recipe for cheaty smoky salmon toast.
Smoked paprika is one of my favorite ingredients because it imparts such a wonderful distinct smoky flavor to everything it touches. Smoked food is so wonderful, but rigging up a home smoker is a bit of fuss that I have not yet brought into my life. One day perhaps! As a vegetarian for many years I used smoked paprika to emulate flavors of smoked meats that I wasn’t willing to use and I’ve never dropped the habit.
This is just a very simple smoked paprika and salt rubbed salmon fillet, cooked quickly on the stovetop, then crumbled on toast with the usual bagel fixings of herby cream cheese and cucumber. I love pumpernickel for this. I am just using toast but of course this would be beautiful on a bagel as well.
This preparation is also perfect for canned salmon, simply drain the salmon and sprinkle with the smoked paprika and mix. If you want the smoked paprika to sear onto the salmon you could quickly warm it up in a pan with a little butter as well. Either way you get smoky goodness, just a matter of your preferred texture.
For those who might not make fish too often, don’t be afraid. Salmon is delicate yes, but it’s also very quick to cook so even if it’s your first time and you want to stand by the pan the whole time it’s cooking, it will be over in just 5 minutes.
This recipe also calls for mixing dill and scallions into your cream cheese and it makes more than you need for the recipe. You can of course make the salmon again, use it in sandwiches or on crackers or as I did, eat it the next day on toast again but this time with chopped boiled egg in place of salmon. Yum!
- 6 oz salmon fillet (or 1 6 oz can of salmon)
- 2 tsp smoked paprika
- salt to taste
- 1 Tbsp butter
- 8 oz cream cheese
- 1/4 cup fresh dill chopped
- 4 scallions chopped
- pepper to taste
- 2-4 slices pumpernickel bread
- cucumber slices to serve
- lemon juice to taste
You will have tons more cream cheese spread than you need for the salmon toast so just keep it and eat it on bagels, bread, sandwiches, or make more salmon toasts!