Description
A vibrant and savory toast topped with creamy smashed edamame and silky smoked salmon. Perfect for brunch, breakfast, or a light lunch.
Ingredients
Units
Scale
- 1 cup cooked and shelled edamame
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 2 large slices whole grain or sourdough bread
- 3 ounces thinly sliced smoked salmon
- 1/4 teaspoon red chili flakes (optional)
Instructions
- Preheat toaster or skillet over medium heat.
- Mash edamame with olive oil, lemon juice, salt, and black pepper until mostly smooth with slight texture.
- Toast bread slices until golden and crisp.
- Spread smashed edamame evenly over each slice.
- Let smoked salmon sit at room temperature briefly, then layer over the spread.
- Sprinkle with red chili flakes if using and add a squeeze of lemon.
- Serve immediately while toast is crisp.
Notes
- Use thick cut bread for best structure and texture.
- Taste the spread before assembling and adjust seasoning as needed.
- Prepare the edamame spread up to 2 days in advance and refrigerate in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 25mg