Salmon Toast with Beurre Blanc is Avocado Toast’s fancier, frenchier, more protein-filled, cousin! It’s fantastic for breakfast or, sliced thin, and as a really cool Hors d’Oeuvre for a party!
Go with me on this, the salmon is raw, yes. It’s sushi quality and packed with so much flavor that you don’t really need to cook it. Think sashimi on toast! Everything else just works to highlight the flavor and butteriness of the fish. And it works! Fresh, buttery flavor of sockeye salmon (it tastes like the sea), crunchy spinach, and underneath, dollops of beurre blanc, this indulgent combination of white wine, shallots, and butter. If eating raw salmon isn’t your thing, definitely try this recipe with smoked or cured salmon instead! Smoked salmon toast keeps the same tenderness, just be mindful of salt as it can be too much.
Beurre Blanc is honestly the most difficult part of this process, and you HAVE to make it ahead and keep it in the fridge. Here’s why: once the sauce is made, set it in a bowl or mason jar and put it in the fridge. It does not separate and the sauce sets to become butter consistency once again. Flaaavored butter which is now spreadable on warm toast!
3 Easy steps to great Beurre Blanc:
- Mince 2 shallots and saute in a saucepot with (you guessed it, butter!)
- Once shallots are translucent, add 1/2 cup of white wine. Let it reduce until it almost disappears. It must be bubbly and you think you don’t have anything left. Strain the shallots out and return the reduction to the saucepot.
- Add Butter! Lots of butter. One tablespoon at a time until it melts. Stirring constantly.
Top with white pepper and salt if needed. Fun fact: if you add red wine instead of white, the sauce becomes a beurre rouge (red)!
Ten years ago, back Le Cordon Bleu, we learned this sauce right from the get go. Stocks, Mother Sauces, Beurre Blanc! It has a neutral flavor that pairs well with anything. And now I’m using it to thicken up Robert! My very daring girlfriend’s very daring father is slowly going up in weight! So far 7 pounds this week! He is in the fight of his life with Cancer and has not backed down from every challenge on his road to recovery. After losing 50 lbs, through treatment, we’re getting his weight back up pound by pound!
The Beurre Blanc sauce was from the family dinner the night before. So this became the morning after breakfast. Quick assembly, glammed up by the sauce, and totally delicious!
Just make sure you get good quality fish! The Spruce has a great article on how what to look for before buying fish!
This Beurre Blanc Salmon Toast is the open faced breakfast sandwich of my dreams! Alaskan Sockeye Salmon pairs unbelievably well with this white wine flavored butter.
- 6 oz Salmon sliced
- 2 tbsp Beurre Blanc (made ahead)
- 1 oz Spinach
- 1 oz Fennel (sliced, optional)
- Lemon Zest
- Bread Slices
Sear Fennel. Toast the bread and butter it with the beurre blanc. Put on top spinach, the fennel, and slice salmon thin!
Add a little kosher salt and lemon to the fish.
A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.