Cured salmon toast

CHICOPEE, Mass. (Mass Appeal)  Save money and increase taste by making your own cured salmon toast.  Annabelle Lytle-Rich from Shelburne Falls Coffee Roasters showed us how.

Home Cured Salmon Toast
Course: Breakfast
Cuisine: American
Servings: 4
Difficulty Level: Easy
Preparation Time: 10 min (plus 1 day for curing)
Assembly Time: 5 minutes

Cured Salmon

  • 8 oz fresh Salmon
  • 1 cup coarse salt
  • ¼ cup sugar
  • 1 lemon (sliced)

Dill Yogurt

  • 1 cup Greek
  • 1 tablespoon fresh dill
  • ½ small clove og garlic (minced)
  • 12 tsp salt

Rye Bread

Cucumber (thinly sliced)

1 lemon (cut in wedges)

Coarse Salt


Cured Salmon
Mix salt and sugar together in a small bowl. Spread salt and sugar mixture over a piece of parchment paper. Lay the salmon, skin side down, on salt and sugar. Add the remainder of the salt and sugar on top of the salmon and place lemon slices on top of salt mixture. Wrap tightly in parchment paper, and the cover tightly with saran wrap. Place in refrigerator and place a heavy item on top of salmon (bricks, heavy pot, etc) to weigh it down. Refrigerate for 24 hours. Unwrap salmon and gently wash off salt.

Dill Yogurt

Mix all ingredients together in a small bowl.

Cured Salmon Toast.

Toast 4 slices of rye (or other hearty) bread. Top with a dill yogurt, sliced cucumbers, and thinly sliced salmon. Finish with a squeeze of fresh lemon and sprinkle of coarse salt.

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