Smoked Salmon Labneh Toast

Recipe and Photography by @TheBoldAppetite

Ingredients

Dill Salt

• 1/2 cup kosher salt

• 1/4 cup dill washed and dried

Labneh

• 32 ounces greek yogurt unflavored

• 1/2 teaspoon salt

Pickled Beets

• 1-2 roasted beets diced

• 1/2 lemon

• 1/4 teaspoon salt

Assembly

• Kvaroy Arctic Smoked Salmon

• sourdough bread sliced

• red onion sliced thin

• olive oil EVOO

DIRECTIONS

For the Dill Salt

• In a spice grinder or food processor grind both the salt and dill.

• Store dill salt in an airtight container in the refrigerator for 2-3 weeks or lay the salt out on a baking tray and dry out overnight. Dried salt can be stored in an airtight container for up to 2-3 months.

For the Labneh

• Mix salt & Greek yogurt.

• Place Greek yogurt mixture in a cheese cloth or towel, and twist or tie to close.

• Store either in a strainer over a bowl or tie to a large utensil hanging over a bowl in the refrigerator until desired consistency. You need this to hang so all the liquid can drain. *1 day for super creamy, 2 days for soft cheese consistency.

• Labneh can be stored in the refrigerator for 1-2 weeks. Or it can be preserved by forming golf sized balls and storing it in olive oil. Preserved Labneh can be stored in a dark cool place for 2-3 months.

For the Pickled Beets

• Combine diced beets, lemon juice, and salt. Toss and wait 20 minutes before using.

Assembly

• On a piece of toasted sourdough apply a generous layer of labneh, Kvaroy Arctic smoked salmon, sliced red onion, pickled beets, a sprinkle of dill salt, and a drizzle of EVOO. Serve immediately.