Smoked Salmon & Watermelon Radish Toast
I’ve been trying out a new grocery service (not sponsored) called Weee. With COVID, we’ve been nervous about going out even to grocery shop, and Alan sprained his ankle last week so going out is actually even harder right now. Getting groceries delivered is definitely a luxury, and I feel so lucky that we can afford it!
Weee is an Asian grocery service, but they also recently added a bunch of Mexican food to their inventory. Sometimes ingredients run out really fast though, and you can set up an alert for specific ones but it’s really hard to tell when they come back in stock — I wanted dry bean curd once and it didn’t come back in stock until like a month later!
Either way, if you want to try it, here is a link to start your first order so we both can get $10 off 😉 If you’re overwhelmed by the options, here’s a list of some of my favorite things to get.
Now back to this toast. I ordered some watermelon radishes off of Wee and was honestly shocked by the size. Just look at it!
Look at the size of this thing!
The last batch of radishes I got was from the farmers market and they were all about half the size of this one. I will say the flavor is also a bit different — the smaller ones have a more peppery flavor while the bigger ones just taste more like an average radish.
Since this was so big, I couldn’t go my usual route of using a mandolin to slice it up for toast, so I took a vegetable peeler to peel off the skin and then peeled some radish ribbons. Combined with smoked salmon and cucumber ribbons, it created this weird, abstract art toast that tasted great!
Smoked Salmon & Watermelon Radish Toast
Makes 1 serving
Ingredients:
2-3 slices of smoked salmon
2-3 English cucumber ribbons (see Instructions)
3-4 watermelon radish ribbons
1 tbsp goat cheese crumbles
1 tsp chives (fresh or freeze-dried)
¼ tsp lemon juice
1 slice of sourdough (or bread of your choice)
1-2 lemon slices for garnish
Instructions:
Toast your bread and set it aside.
Rip the smoked salmon into smaller shreds and set it aside.
With a vegetable peeler, start working on the cucumber and radish. Simply peel the cucumber skin, throw that away, and then peel 2-3 slices or ribbons (more if you use a smaller Persian cucumber).
With the same peeler, take the skin off the watermelon radish. Holding the peeler with one hand and the radish with the other, begin peeling ribbons by pulling the peeler towards you and holding the radish with the thumb of the hand holding the peeler. This gives you greater control to create longer, unbroken ribbons.
After you have your ingredients ready, start assembling your toast in whatever order and design you’d like but try to make sure you’re arranging your smoked salmon, cucumber ribbons, and radish ribbons equally throughout the toast so you get about a bite of each every time.
Crumble the goat cheese on top, drizzle with the lemon juice, and then sprinkle on the chives.
Finish off your toast with the optional lemon slices as garnish!
