📝 About This Recipe
This elevated take on a Scandinavian classic swaps traditional cream cheese for a velvety, lemon-infused cashew spread that perfectly complements the silky texture of premium smoked salmon. The deep, earthy notes of toasted rye bread provide a robust foundation for the salty pop of non-pareil capers and the brightness of fresh dill. It is a sophisticated, nutrient-dense brunch staple that proves dairy-free dining can be incredibly luxurious and full of flavor.
🥗 Ingredients
The Foundation
- 4 thick slices Dark Rye or Pumpernickel Bread (preferably sourdough rye)
- 1 tablespoon Extra Virgin Olive Oil (for brushing the bread)
Dairy-Free 'Cream Cheese' Base
- 1 cup Raw Cashews (soaked in hot water for 1 hour and drained)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Apple Cider Vinegar (for tang)
- 1 tablespoon Nutritional Yeast (for a subtle savory depth)
- 1/2 teaspoon Sea Salt (to taste)
- 3-4 tablespoons Water (as needed for blending)
The Toppings
- 8-10 ounces Cold-Smoked Salmon (high-quality Atlantic or Sockeye)
- 2 tablespoons Non-pareil Capers (drained and patted dry)
- 1/4 medium Red Onion (paper-thinly sliced)
- 1/4 cup Fresh Dill (plucked into small fronds)
- 1/2 English Cucumber (thinly sliced into half-moons)
- 1 teaspoon Everything Bagel Seasoning (optional, for crunch)
- 1/4 teaspoon Fresh Cracked Black Pepper (to taste)
- 1 teaspoon Lemon Zest (from 1 organic lemon)
👨🍳 Instructions
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1
Begin by soaking your raw cashews in very hot water for at least 60 minutes to soften the fibers, ensuring a perfectly smooth dairy-free spread.
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2
Drain the cashews and place them in a high-speed blender or food processor along with the lemon juice, apple cider vinegar, nutritional yeast, and sea salt.
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3
Blend on high, adding water one tablespoon at a time, until the mixture reaches a thick, spreadable consistency similar to whipped cream cheese. Set aside in the fridge to firm up slightly.
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4
Prepare your vegetables: slice the red onion into translucent rings (use a mandoline if available) and soak them in ice water for 10 minutes to remove the harsh 'bite'.
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5
Slice the English cucumber into thin half-moons and pat the capers dry with a paper towel so they don't make the bread soggy.
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6
Preheat a cast-iron skillet or griddle over medium heat. Lightly brush both sides of the rye bread slices with extra virgin olive oil.
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7
Toast the rye bread for 2-3 minutes per side until the edges are golden brown and crisp, but the center remains slightly chewy.
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8
Allow the bread to cool for 60 seconds so the 'cream cheese' doesn't melt immediately upon contact.
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9
Spread a generous, even layer of the cashew cream onto each slice of toasted rye, reaching all the way to the edges.
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10
Layer the cucumber slices across the cream base to provide a refreshing crunch in every bite.
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11
Drape the smoked salmon slices over the cucumbers in an airy, ruffled fashion to create volume and visual appeal.
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12
Top with the drained red onion rings, scattered capers, and plenty of fresh dill fronds.
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13
Finish with a sprinkle of lemon zest, fresh cracked black pepper, and optional everything bagel seasoning for a final layer of texture.
💡 Chef's Tips
For the smoothest cashew cream, use a high-speed blender like a Vitamix; if using a standard processor, blend for a full 5 minutes. If you are short on time, you can use a store-bought almond-based plain cream cheese, but the homemade cashew version is much richer. To make the red onions milder and easier to digest, quick-pickle them in a splash of vinegar and sugar for 15 minutes before serving. Always look for 'cold-smoked' salmon for this recipe, as 'hot-smoked' salmon has a flaky, cooked texture that doesn't drape as well on toast. Ensure your rye bread is fresh and high-quality; a dense, seeded rye provides the best structural support for the toppings.
🍽️ Serving Suggestions
Pair with a chilled glass of dry sparkling wine or a crisp Mimosa for a festive brunch. Serve alongside a simple arugula salad dressed with lemon and olive oil to cut through the richness of the salmon. Accompanied by a hot cup of Earl Grey tea with a slice of lemon. For a spicy kick, offer a small dish of prepared horseradish or a bottle of hot sauce on the side. A side of soft-boiled eggs (6-minute eggs) makes this a more substantial, protein-packed meal.