For this toast with hot smoked salmon you actually learn how to smoke the salmon! If you want, you can purchase it ready from the store, it is just as delicious. A vegetable turner gives the cucumber salad a fun twist!
Components
Toast loaf
Smoked salmon stew
Cucumber salad
Ingredients 4 servings
12 g (0.42 oz) fresh yeast
250 ml (8.45 fl oz) beer
400 g (14.11 oz) wheat flour
4 g (0.14 oz) sugar
7 g (0.25 oz) salt
50 g (1.76 oz) butter, unsalted
Hot smoked salmon
400 g (14.11 oz) salmon
20 g (0.71 oz) salt
25 g (0.88 oz) hickory wood chips
Smoked salmon stew
400 g (14.11 oz) smoked salmon
3 g (0.11 oz) fresh dill
300 ml (10.14 fl oz) heavy cream
Salt to taste
Cucumber salad
400 g (14.11 oz) cucumbers
3 g (0.11 oz) fresh dill
10 g (0.35 oz) apple cider vinegar
30 g (1.06 oz) vegetable oil
Salt to taste
instructions
Toast loaf
Add the yeast to the cold beer and stir to dissolve it.
Add all the other ingredients and knead for 8 minutes.
Cover the bowl and let the dough rise for 1 hour.
Grease a loaf pan with soft butter.
Press and fold the dough gently and shape it into a log.
Put the dough into the loaf pan, cover and let it rise for 1 hour. Preheat an oven to 175° C (347 degrees Fahrenheit).
Bake the loaf for 20 minutes or until the bread has an inner temperature of 94° C (201.2 degrees Fahrenheit).
Let the loaf cool down before your slice it.
Smoked salmon
Salt the salmon and refrigerate for 20 minutes.
Heat your smoker and put in the hickory wood chips.
Place the salmon in the smoker and cook for 20 minutes until the salmon is cooked through.
Do not open the lid too early!
Smoked salmon stew
Rinse and chop the dill very fine.
Boil the cream and dill until the cream has thickened a little bit.
Shred the salmon and add it to the hot cream.
Salt to taste.
Transfer the stew to a bowl before serving.
Cucumber salad
Use a turning vegetable slicer on the cucumber to get spaghetti strings.
Chop the dill very fine and mix it with some salt, apple cider vinegar and vegetable oil.
Toss the cucumber strings in the vinaigrette.
Assembly
Preheat an oven to 175° C (347 degrees Fahrenheit).
Cut the toast loaf into long rectangles and then slice it into 7 mm slices.
Toast the bread in the oven for 10 minutes.
Smear the smoked salmon stew onto the toast slices. Leave the liquid cream in the bottom of the bowl.
Place the toast slices parallel to each other with 5 cm space in between.
Serve with the cucumber salad between the toasts.