Add the sugar, salt and vinegar. Place in a tightly covered container in the refrigerator and leave for at least 4-5 hours or overnight before using. Melt 15g (1/2oz) butter in a saucepan. Add the smoked salmon and 1 tsp of water. Cover and cook for 3-4 minutes, or until it no longer looks opaque. Cool and refrigerate until cold.. Toast the bread or make the crostini. Make the Whipped Ricotta or Whipped Cottage Cheese, seasoning the cottage cheese with a bit of salt and pepper to taste. Top each toast with smoked salmon, sliced red onion, and capers. Top with fresh dill sprigs. Add fresh ground black pepper if desired.
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Directions. 1. To make the cream cheese toasts with smoked salmon: Preheat your oven to 375ºF (190ºC). 2. Arrange the bread slices on a baking sheet. Bake until toasted, about 10 minutes, flipping halfway. Remove the toasted bread slices and let them cool completely before rubbing them with the garlic clove.. 24 toasted cocktail-size slices pumpernickel bread or melba toasts. 2 ounces smoked salmon, cut into 24 pieces. 1 teaspoon coarse Maldon sea salt. Fresh tarragon sprigs, capers, sliced cornichons or olives, poppy or sesame seeds, lemon zest and/or red onion for garnish
