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Le Chaudron recipe
Toast saumon fumé concombre
Smoked salmon and cucumber toast
⏱ 8 minServes 1Easy250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 servings
1 slicewhole-wheat bread
60 g (2 oz)smoked salmon
30 g (1 oz)nonfat cream cheese
1/4cucumber
1 tspchopped dill
1 tsplemon juice
1 pinchpepper
- 1 slice whole-wheat bread
- 60 g (2 oz) smoked salmon
- 30 g (1 oz) nonfat cream cheese
- 1/4 cucumber
- 1 tsp chopped dill
- 1 tsp lemon juice
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Toast the bread until golden and crisp (1–2 minutes).
- Meanwhile, wash the cucumber and slice it very thin (2 mm / 1/16 in) with a peeler or mandoline.
- Lay the slices on paper towels, sprinkle with a pinch of salt and let drain for 3 minutes.
- Spread the cream cheese generously on the warm toast.
- Pat the cucumber dry.
- Lay the cucumber slices over the cheese, slightly overlapping.
- Top with loosely folded strips of smoked salmon.
- Sprinkle with dill, add a squeeze of lemon and some pepper, and serve right away.
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