Elegant & Easy
To say that we love smoked salmon is an understatement. Serve thin, glistening slices on a toasted bagel with cream cheese for an elevated breakfast. Or mound the salmon on a slice of artisan bread (we didn’t want to go too fancy with toast points) as a late-afternoon snack or appetizer that pairs beautifully with sparkling wine or a lightly oaked chardonnay.
Our 2021 Three Hills Cuvèe Chardonnay is just the ticket. This wine’s crisp acidity effortlessly cuts through the fat in the fish and the dry, citrus notes play nicely with the creaminess of the whipped ricotta.
You can zhuzh this dish up with as many extras as you like— capers, chives, thinly sliced red onion, and radishes are all excellent choices. We like French Breakfast radishes when they are in season at our local farmer’s market.
Recipe
INGREDIENTS
4 slices artisan bread, choose a smaller loaf
6 ounces whipped ricotta
1/4 pound smoked wild Nova salmon or lox
2 teaspoons chopped dill
a squeeze of lemon juice and a pinch of sea salt, if desired
ADDITIONAL ADD-ONS THAT WE LOVE
capers
chives
thinly sliced red onion
thinly sliced radishes
freshly ground black pepper to taste
INSTRUCTIONS
Toast the bread to your liking, then spread a generous dollop of the ricotta onto each slice.
Top with layers of salmon and garnish with dill, a squeeze of lemon juice, and a pinch of sea salt. Add any other toppings you like. Enjoy with a chilled glass of Three Hills Cuvèe Chardonnay.
