The 10-hour diet: Lemon & dill creamy salmon on toast

The 10-hour diet: Lemon & dill creamy salmon on toast

Quick, easy, versatile and perfect to fit into the 10-hour window – the high tea revival starts here 

SERVES 2 (MAKES ENOUGH MIXTURE TO COVER 4 SLICES OF TOAST) 

200g cream cheese

50g smoked salmon

¼ tsp dried dill (and an additional sprinkling to garnish)

large sprinkling of freshly ground black pepper

juice of 1 lemon

2 slices sourdough bread of your choice per person

a knob of butter per slice of bread

handful of washed rocket leaves

  • Whiz the cream cheese, salmon, dill, black pepper and lemon juice in a blender until smooth.
  • Toast 2 slices of sourdough bread per person.
  • Spread butter on the bread and let it sink in (yum!) before placing a handful of rocket leaves on top. Then dollop the cream cheese/salmon mixture on top and sprinkle with a little more dried dill to garnish.

NOTE If you prefer, tear the salmon into strips and keep the rocket sprigs whole to place on top of the lemony cream toasts when serving.