Grainy Bread Toasts with Ricotta Feta Whip, Smoked Salmon, Quick Pickled Red Onion and Capers
Photography Sarah Tuck.
These are simplicity itself yet look so pretty and taste fabulous.
Makes: 8 Toasts
INGREDIENTS
200 grams ricotta
250 grams feta, chopped
finely grated zest of a lemon
⅓ cup apple cider vinegar
2 teaspoons caster sugar
½ teaspoon sea salt
1 small red onion, finely sliced
8 thick slices extra grainy bread
300 grams sliced smoked salmon
2 tablespoons capers, drained
8-10 caperberries (optional)
½ cup dill sprigs
1 teaspoon poppy seeds
METHOD
Put the cheeses and zest in a food processor and whizz until smooth. Store in a sealed container in the fridge for up to 5 days.
Whisk the vinegar, sugar and salt together in a non-reactive bowl. Add the onion and stir to combine. Leave to soak for 30 minutes.
Toast the bread, top with ricotta feta whip, salmon and drained red onion. Garnish with capers, caperberries, dill and poppy seeds to serve.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.