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Smoked Salmon Toast

Smoked Salmon Toast


• 4 slices Turano Rustic Italian
• 1 cup ricotta cheese
• 2 lemons, one zested and juiced and one quartered
• 1 tablespoon minced chives
• 1 tablespoon minced fresh dill
• ¼ teaspoon kosher salt and freshly ground black pepper
• 2 hard-boiled eggs
• 4 ounces smoked salmon
• 1 teaspoon minced red onion


① In a medium bowl, combine the ground beef, eggs, salt, pepper, bread crumbs. Form the mix into 5-6 equal burgers. Place on a plate, cover, and transfer to the fridge.
② To make the fries. Preheat the oven to 425 degrees F. Place the sweet potatoes on a large baking sheet and toss with olive oil, chili powder, paprika, and a large pinch each of salt and pepper. Spread the fries in an even layer. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more.
③ Meanwhile, make the onions. Melt the butter and onions together in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add the beer, 1/4 cup at a time, until the beer cooks into the onions. Continue to cook another 8-10 minutes until you've used all of the beer and the onions are deeply caramelized. Remove the onions from the skillet to a plate.
④ Cook the burgers in the same skillet, heat a drizzle of oil over medium-high heat. When the oil shimmers, add the burgers and cook until fully cooked through or desired temperature. During the last minute of cooking add the Gruyere cheese, cook until the cheese has melted.
⑤ To assemble, mash avocado on the bottom bun, then place each burger on top, add caramelized onions and sweet potatoes and finish with top bun. Enjoy!

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