Smoked Salmon Toast + Hummus And Watercress Salad

Serves 4 | Prep Time: 10 minutes | Cook Time: 5 minutes

Make this toast year around. Make it for breakfast, lunch or dinner. You’ll want to eat it the next day too! I urge you to seek out sourdough bread from your local bakery. High quality bakeries use natural fermentation (flour and water) to leaven their products. The fermentation allows for easier digestion and lessens your body’s spike in insulin production.

Ingredients

1/4 of a red onion, thinly sliced
2 teaspoons (6g) red wine vinegar
1 Persian or lemon cucumber
1 small watermelon radish, thinly sliced
Watercress, picked
Some picked fresh dill and parsley (optional)
Fresh lemon juice (about 1 tablespoon)
Extra virgin olive oil
Kosher salt and freshly ground black pepper
4 slices (1/2-inch thick) of high quality sourdough bread

Hummus, store bought (or homemade)
8oz smoked salmon, about two packs (2oz per person)

Chef Tips

I urge you to take the extra step and grill the bread (drizzle with a little extra virgin olive oil first).

Preparation

Step 1

Preheat a grill pan over medium heat. Toss red onions with the vinegar and a pinch of salt. This is a quick pickle. Allow to marinate while you prepare the rest of the ingredients.

Step 2

Drizzle the slices with olive oil and grill until nice and golden brown on both sides. About 4 minutes. Set aside.

Step 3

Combine the cucumbers, quick pickled red onions and water cress in a bowl. Add a squeeze of fresh lemon juice and little drizzle of olive oil. Season lightly with salt and freshly ground black pepper. Gently toss to combine. Taste for seasoning. Spread a generous layer of hummus all over the toast, top with the smoked salmon and a nice handful of the watercress salad.