SMOKED SALMON EVERYTHING TOASTS
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
Smoked salmon toasts with cashew cream cheese, capers, red onion, and tomato on gluten-free crispbreads. Served with a side of creamy mashed plantains (cayeye) topped with egg and avocado.
Ingredients
- 59.1 ml Cashew Cream Cheese
- 2 gluten-free Norwegian crispbreads
- 2 large organic eggs hard-boiled, peeled, and sliced
- Sea salt
- freshly cracked black pepper
- 4 smoked salmon
- 0.25 small red onion very thinly sliced
- 0.5 vine-ripe or heirloom tomato very thinly sliced
- 4.93 ml capers
- 4.93 ml fresh dill fronds
- 4.93 ml extra-virgin olive oil
- 2.46 ml everything spice mix
- 4 green plantains or yucca roots
- Water
- 8.63 ml sea salt
- 44.4 ml coconut oil
- 1 medium yellow onion diced fine into ¼-inch pieces
- 4 green onions sliced, green and white parts
- 1 Scotch bonnet chile pepper stemmed, seeded, and diced fine into ¼-inch pieces
- 2 clove garlic minced
- 2.46 ml achiote paste
- 1.23 ml ground cumin
- 2 vine-ripened or heirloom tomatoes diced into ½-inch pieces
- coconut oil, grass-fed ghee, or vegan cashew butter
- 59.1 ml cold water
- 4 eggs cooked any style
- 1 avocado sliced thin
- 59.1 ml Cashew Crema
- 59.1 ml queso fresco crumbled
Nutrition (per serving, estimated)
Estimated based off 15 of 29 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1031 mg
- Iron: 17.9 mg
- Magnesium: 255 mg
- Phosphorus: 1513 mg
- Potassium: 3597 mg
- Zinc: 10.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml Cashew Cream Cheese
- 2 gluten-free Norwegian crispbreads
- Sea salt
- freshly cracked black pepper
- 4 smoked salmon
- 4.93 ml capers
- 4.93 ml fresh dill fronds
- 4.93 ml extra-virgin olive oil
- 2.46 ml everything spice mix
- 4 green plantains or yucca roots
- Water
- 8.63 ml sea salt
- 44.4 ml coconut oil
- 2.46 ml achiote paste
- 1.23 ml ground cumin
- coconut oil, grass-fed ghee, or vegan cashew butter
- 59.1 ml cold water
- 59.1 ml Cashew Crema
Prepare
- 2 large organic eggs, hard-boiled, peeled, and sliced
- 0.25 small red onion, very thinly sliced
- 0.5 vine-ripe or heirloom tomato, very thinly sliced
- 1 medium yellow onion, diced fine into ¼-inch pieces
- 4 green onions, sliced, green and white parts
- 1 Scotch bonnet chile pepper, stemmed, seeded, and diced fine into ¼-inch pieces
- Mince 2 clove garlic
- 2 vine-ripened or heirloom tomatoes, diced into ½-inch pieces
- 4 eggs, cooked any style
- 1 avocado, sliced thin
- 59.1 ml queso fresco, crumbled
Let's Cook
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Step 1.
Peel the plantains by cutting off the ends, then slicing a slit lengthwise down each plantain. Peel back the skin from the flesh. Cut the peeled plantains in half lengthwise, then into 1-inch pieces. Place the pieces in a wide, medium pot and add enough water to cover by 1 to 2 inches. Season with ¼ teaspoon sea salt. Bring to a boil over high heat, then reduce heat to maintain a boil and cook for about 20 minutes, until fork tender.
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Step 2.
While the plantains boil, heat 3 tablespoons coconut oil in a medium nonstick skillet over medium heat. Add the diced yellow onion, sliced green onions, diced Scotch bonnet chile pepper, and about ½ teaspoon sea salt. Sauté until the onion is translucent and tender, about 4 to 5 minutes.
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Step 3.
Reduce the heat to low and add the minced garlic. Cook for 1 minute, then stir in the achiote paste, ground cumin, and diced tomatoes. Cook for 2 minutes more. Turn off the heat and keep the mixture warm until the plantains are ready.
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Step 4.
Once the plantains are tender, drain them and transfer to a bowl. Add ⅛ cup coconut oil (or ghee or vegan cashew butter) and the remaining 1 teaspoon sea salt. Mash with a fork or potato masher until the fat is fully incorporated. Add ¼ cup cold water and continue mashing until the plantains are creamy. If needed, add more cold water a tablespoon at a time until the desired consistency is reached.
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Step 5.
Fold the warm onion-tomato mixture into the mashed plantains until evenly combined. Divide the cayeye among serving plates. Top each serving with a cooked egg (any style), sliced avocado, a drizzle of Cashew Crema, and crumbled queso fresco if desired.