The host of Bravo’s Top Chef recently declared that toast is the new “it” food—and that the “toast trend” is sweeping the nation. Um… really? Toast is toast and has always been toast. Don’t get me wrong, toast is great. (Who doesn’t love bruschetta?) But to say that toast—literally toasted bread—is some hot new fad, is (in my opinion) more than a tad ridiculous.
That said, I like toast. And I like it even more when it’s topped with smoked salmon, a savory yogurt sauce, and fresh herbs. So have at it, toast-lovers!
Smoked Salmon Toast:
4 slices of Farm to Market sourdough bread
salt and pepper to taste
6-8 ounces of smoked salmon
Yogurt Sriracha Sauce:
1 cup plain Greek yogurt
1 teaspoon sriracha sauce
1 teaspoon garlic powder
2 teaspoons olive oil
½ teaspoon salt
½ teaspoon black pepper
Preheat oven to 350 degrees Fahrenheit. Arrange bread slices on a rimmed baking sheet and brush both sides of each slice with olive oil. Sprinkle bread slices with salt and pepper. Pop bread in the oven for 5-6 minutes or until crusty and golden.
In a small bowl, combine all ingredients for yogurt sriracha sauce. Top toast with yogurt sauce, smoked salmon, chives, Italian parsley, and dill. Bon appetite!