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Lemon & pepper smoked sockeye salmon ricotta toast with hot honey

Serves: 2

Cooking Time: 20mins

Method

Ingredients
  1. Toss sliced shallots with vinegar, sugar and salt. Leave to soften for 5–10 minutes, then drain.
  2. Warm honey gently with chilli flakes and a small stripe of lemon peel. Remove from the heat and let the lemon zest and chilli infuse the honey.
  3. Mix the ricotta with a little olive oil, lemon zest, salt and pepper until smooth and light.
  4. Toast sourdough until deep golden and crisp.
  5. Spread ricotta generously over the toast. Add folds of smoked salmon.
  6. Drizzle with citrus hot honey. Scatter toasted seeds for crunch (optional)
  7. Finish with quick-pickled shallots and fresh dill.

What you’ll need:

For the Toast

  • 2 Sourdough slices
  • 100g LEAP smoked salmon
  • 150g ricotta
  • Zest of 1 lemon (reserve a small stripe of lemon peel, see below)
  • Olive oil
  • A small handful of dill, chopped
  • Salt & pepper to taste

Citrus Hot Honey

  • 2 tbsp runny honey
  • ½ tsp chilli flakes (or to taste)
  • 1 strip of fresh lemon peel

Quick-Pickled Shallots

  • 1 small shallot, very thinly sliced
  • 1 tbsp white wine vinegar or rice vinegar
  • Pinch of sugar
  • Pinch of salt
  • 1–2 tbsp toasted seeds (pumpkin, sunflower, sesame, or a blend) (optional)

Lemon & Pepper Smoked Sockeye Salmon

Lemon & Pepper Smoked Sockeye Salmon
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The best salmon

Best smoked salmon ever. Really wonderful taste and texture.

(Review by emmyc)

Lovely!!

So much better than farmed salmon. Lean meat and it tastes great.

(Review by Hannah111)

Really good!

This is now on repeat-buy. One of the best wild smoked salmon I've had.

(Review by LucindaW)