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$13.99
Treat your taste buds to the delicious, complex flavor of Lummi Island Wild's Smoked Wild Keta Salmon. This wild-caught Keta is brined with sea salt and non-GMO brown sugar for a traditional flavor, then lightly smoked over hardwood to retain moisture. The result is a 4 oz portion of smoked salmon that's perfect for bagels and lox, sushi, pasta, or on top of a salad.
Can remain refrigerated for up to 45 days and longer in the freezer.
Can remain refrigerated for up to 45 days and longer in the freezer.
Keta Salmon, Sea Salt, Brown Sugar, Hardwood Smoke
Smoked Keta Salmon & Herb Cream Cheese Toast
This simple and flavorful smoked salmon toast is perfect for breakfast, brunch, or a light snack. The smoky richness of Lummi Island Wild’s Wild-Caught Smoked Keta Salmon pairs beautifully with creamy herbed cheese and fresh toppings for a balanced bite.
Ingredients:
3.50 oz Lummi Island Wild Smoked Keta Salmon, flaked
2 slices sourdough or rye bread, toasted
¼ cup cream cheese (or crème fraîche)
1 tbsp fresh dill, chopped
½ tsp lemon zest
½ tsp black pepper
½ small red onion, thinly sliced
1 tbsp capers
1 tsp olive oil
Lemon wedges, for serving
Instructions:
Make the Herb Cream Cheese:
In a small bowl, mix cream cheese with fresh dill, lemon zest, and black pepper.
Assemble the Toast:
Spread a generous layer of herb cream cheese on each slice of toasted bread.
Top with flaked smoked keta salmon, red onion slices, and capers.
Finish & Serve:
Drizzle lightly with olive oil and squeeze fresh lemon over the top.
Serve immediately and enjoy!
This simple and flavorful smoked salmon toast is perfect for breakfast, brunch, or a light snack. The smoky richness of Lummi Island Wild’s Wild-Caught Smoked Keta Salmon pairs beautifully with creamy herbed cheese and fresh toppings for a balanced bite.
Ingredients:
3.50 oz Lummi Island Wild Smoked Keta Salmon, flaked
2 slices sourdough or rye bread, toasted
¼ cup cream cheese (or crème fraîche)
1 tbsp fresh dill, chopped
½ tsp lemon zest
½ tsp black pepper
½ small red onion, thinly sliced
1 tbsp capers
1 tsp olive oil
Lemon wedges, for serving
Instructions:
Make the Herb Cream Cheese:
In a small bowl, mix cream cheese with fresh dill, lemon zest, and black pepper.
Assemble the Toast:
Spread a generous layer of herb cream cheese on each slice of toasted bread.
Top with flaked smoked keta salmon, red onion slices, and capers.
Finish & Serve:
Drizzle lightly with olive oil and squeeze fresh lemon over the top.
Serve immediately and enjoy!
Our smoked wild keta salmon ships frozen but is ready to eat after thawing. Customers can keep this salmon refrigerated for up to 45 days and longer in the freezer.
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