Smoked Salmon Toast with Lemon Whipped Ricotta
Elevate your breakfast or brunch with this Smoked Salmon Toast with Lemon Whipped Ricotta. Made with thick slices of homemade sourdough bread, creamy lemon whipped ricotta, silky smoked salmon, salty capers, and fresh herbs, this recipe is light, tangy, and delicious. Easy enough for a weekday breakfast yet elegant enough for a nice brunch, this simple toast comes together in minutes and makes every bite feel a little special.
To learn how to make this yummy smoked salmon toast recipe, see the printable recipe card below or take a look at the recipe video. For a gluten free recipe variation and to learn about the health benefits of this wonderful recipe, visit the Pimp My Recipe section in my Blog Comments & Tips below.
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RECIPE
(Printable recipe card below.)
SMOKED SALMON TOAST with LEMON WHIPPED RICOTTA
Elevate your breakfast or brunch with this Smoked Salmon Toast with Lemon Whipped Ricotta. Easy enough for a weekday breakfast yet elegant enough for a nice brunch, this simple toast comes together in minutes and makes every bite feel a little special.
Ingredients
Instructions
- Zest and juice lemon. Chop dill, and set aside.
- To a small food processor (4 Cup), add ricotta, olive oil, salt and pepper, and lemon zest. Process about 1 minute, or until smooth.
- Add chopped dill, and pulse for about 10 seconds until just combined. Don’t overmix (see Note #2). Set aside.
- If making ahead, refrigerate in an airtight container for up to 2 days, and remove from the fridge 5-10 minutes before serving, and give it a stir.
- Place oven rack in the center of a toaster oven (or conventional oven) and preheat oven to 375°F. Line a small baking sheet pan with foil or parchment paper.
- Using a serrated bread knife, slice bread into 8 thick slices. Brush the slices lightly with olive oil on both sides. Bake for approximately 5-8 minutes or until golden brown and toasty (be sure to flip them over halfway through the baking process, and sprinkle tops with salt and pepper). Cool for 1-2 minutes.
- Spread a generous dollop of the ricotta mixture on each slice of toast. Sprinkle with capers, and add a layer of smoked salmon. Garnish with a little cracked black pepper, and any or all of the following optional ingredients: capers, a sprig of fresh dill, and a thin slice of lemon. Serve immediately and enjoy!
Notes
- This recipe tastes best when using homemade sourdough bread. I used a boule (round shape) of my Classic Sourdough Bread - No Knead recipe (coming soon). Slice the loaf in half, flip it over with the cut side down on the cutting board, and cut 4 thick slices (use the center slices for maximum service area).
- If you pulse the dill for too long, it will turn the ricotta green and the dill will disappear. You want small bits of dill throughout for both the taste and appearance.
- Any leftover Lemon Whipped Ricotta? Use it as a dip for raw vegetables, pita chips, or on crackers or crostini. Just refrigerate any leftovers in an airtight container for up to 2 days.
- To learn about the health benefits of this recipe and how to make this gluten free, visit the Pimp My Recipe section for this recipe in my Blog Comments & Tips on the website.
- Makes 4 servings (2 slices per serving).
Nutrition Facts
Calories
402Fat (grams)
50 gSat. Fat (grams)
7 gCarbs (grams)
36 gFiber (grams)
0 gNet carbs
36 gSugar (grams)
3 gProtein (grams)
21 gSodium (milligrams)
1028 mgCholesterol (grams)
37 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Nutritional calculations do not include optional garnishes.
SERVING SUGGESTIONS
SERVING SUGGESTIONS
Finish with cracked pepper, and the following optional garnishes:
Capers
Sprig of fresh dill (or chopped)
Thinly sliced lemon
Note: Learn how to make this gluten free without comprising the flavor profile.
VIDEO
How to Make Smoked Salmon Toast with Lemon Whipped Ricotta!
Blog Comments & Tips
Why Smoked Salmon, Lemon Whipped Ricotta, and Homemade Sourdough Are the Perfect Pairing.
Smoked salmon and lemon whipped ricotta are one of those rare pairings that feel both indulgent and refreshingly light at the same time. The silky, savory richness of smoked salmon melts into the creamy tang of whipped ricotta. Fresh dill, lemon juice and zest brighten every bite and keep the flavors balanced rather than heavy. When layered over thick slices of toasted homemade sourdough, the contrast in textures provide a crisp crust, soft crumb, and creamy cheese. Paired with the salty taste of delicate smoked salmon and briney capers makes each bite complex and deeply satisfying.
Beyond its flavor, this toast also offers a range of nutritional benefits that make it as nourishing as it is delicious.
High in Protein & Omega-3: Smoked salmon is an excellent source of high-quality protein and omega-3 fatty acids, which support brain health, heart health, and help reduce inflammation in the body.
Calcium Rich: Ricotta adds additional protein and calcium, supporting muscle function and bone strength, while also providing a gentle, creamy base without overwhelming the dish.
Vitamin C & Immune Health: The lemon not only enhances flavor but also contributes vitamin C, which supports immune health and helps improve iron absorption from plant-based components of the meal.
Easier to Digest & Lower Glycemic Impact: Even the sourdough bread brings its own benefits. Thanks to fermentation, it can be easier to digest and may have a lower glycemic impact compared to conventional bread.
Together, these ingredients create a toast that feels elevated yet simple, nourishing yet indulgent. This smoked salmon toast recipe is a perfect example of how a few quality components can come together to make something truly memorable.
How do you ensure the best results from this recipe?
My 5 tips to making this Smoked Salmon Toast with Lemon Whipped Ricotta recipe:
If possible, start with thick slices of homemade sourdough dough bread. The next best option is to use a good quality bakery-style sourdough boule.
If you cannot find a bakery-style sourdough boule, you can substitute it with grocery sliced sourdough bread. It won’t be quite as delicious as a crusty loaf, but you will still enjoy the flavor profile. Just pick a good quality bread like San Luis Sourdough Plain Sourdough Bread, and toast it well to make it a little more crusty.
To make this a quick and easy weekday breakfast, make the lemon whipped ricotta ahead of time, and store refrigerated for up to 2 days in an airtight container.
If you make this recipe as directed without increasing the number of servings, use a smaller food processor like the Cuisinart Mini Prep Plus Food Processor (4 Cup). This small amount of ricotta will not get processed properly in a larger food processor. If you double the lemon whipped ricotta recipe, a larger food processor will work just fine.
To add to the herbaceous flavor, use fresh dill. Dried dill is fine for cooked dishes, but you need those fresh herbs to punch up the flavor profile.
It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Gluten Free: This is an easy swap. Just use a bakery-style gluten-free sourdough boule instead of regular sourdough bread.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to pulse the dill in the whipped ricotta mixture for no more than 10 seconds, otherwise the flecks of dill will disappear.
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