What goes on top of smoked salmon toast? A radish salad. Thinly sliced radishes tossed with fresh basil, parsley, dill, olive oil, salt, and pepper, piled high on top of crusty toast layered with smoked salmon. The herbs are not a garnish. They are the salad.
The three herbs together, basil, parsley, and dill, give the radish salad more complexity than any single herb could. The radishes are peppery and crunchy against the soft, salty salmon and the crispy toast. We fought over the last piece last time, no joke.
Tips for Making Radish Salad on Smoked Salmon Toast
Toast the bread until crispy
Crusty bread, not sandwich bread. Slice half an inch thick and toast until golden and firm. The toast needs to hold the weight of salmon and salad without getting soggy.
Four slices for four servings. Each toast gets a layer of salmon, then a generous mound of salad.
Toss the radish salad lightly
Thinly sliced radishes, torn basil leaves, parsley leaves, and dill fronds. Drizzle with olive oil, season with salt and pepper, and toss gently.
Do not overdress. A light coating of olive oil is enough. The radishes should taste like radishes, not like oil.
Radish Salad and Smoked Salmon Toast
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Inspired by Spanish cuisine, this radish and herb salad is best served atop toast with smoked salmon, prosciutto, or salty cheeses.
Ingredients
- 4 slices of crusty bread
- 4 ounces smoked salmon
- 1 bunch radishes, thinly sliced
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh dill
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Toast the slices of crusty bread until golden brown.
- Arrange the smoked salmon on top of each toast.
- In a bowl, combine the radishes, basil, parsley, and dill.
- Drizzle with olive oil and season with salt and pepper.
- Toss the salad gently to combine.
- Top each salmon toast with a generous amount of the radish salad.
- Serve immediately.
Notes
- Slice the radishes paper-thin with a mandoline if you have one. Thick slices turn the salad crunchy in the wrong way and overwhelm the herbs.
- Toast the bread until it’s properly firm, not just warm — a soft base turns soggy fast under the salmon and dressed radishes.
- Dress the radish salad right before building the toast. Dressed radishes weep liquid within minutes and turn everything watery.
- Use all three herbs together rather than doubling up on one. Basil, parsley, and dill each bring something the others don’t.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 toast
- Calories: 250
- Sugar: 2
- Sodium: 500
- Fat: 15
- Carbohydrates: 20
- Fiber: 3
- Protein: 12
Frequently Asked Questions
What kind of smoked salmon?
Cold-smoked salmon, the thin, silky kind you find at the fish counter. Hot-smoked salmon flakes and has a different texture. Both work, but cold-smoked is traditional for toast.
Can I add cream cheese?
A thin layer of cream cheese or creme fraiche between the toast and the salmon adds richness. It is not in the recipe but it is a natural addition.
Can I make the salad ahead?
Slice the radishes and pick the herbs up to a few hours ahead. Toss with oil and season just before assembling. The radishes stay crisp for hours if undressed.
Delicious, thanks for this!