This fresh summer toast has it all… a bit of heat, but it is still nice and salty with a touch of fruity sweetness and a dash of needed acidity. It plays with a variety of flavours that work wonderfully together where the pomegranate seeds and green beans add a great crunch. This is a splash of colour that symbolizes the vibrant sunset of the Nordic summer skies.
Begin by cutting away the edges from the toast. On a hot pan, add a knob of butter and fry the toast on both sides until golden brown. Place to cool on a kitchen paper towel as this soaks excess fat. Prepare the beans- cut the hard ends away and boil in salted water for about 1-2 minutes so they are still al dente and nice and crispy. Drain and leave to cool on the side.
In a small bowl, mix the cream cheese and a good handful of finely chopped dill. Add a squeeze of lemon to soften the mixture.
Chop the chili (remove most seeds or all if too hot), strawberries and peach into even similar sizes.
Begin building the Scandinavian summer salmon toast. Spread a generous amount of the cream cheese mixture onto the crispy toast. Add slices of smoked salmon, chopped beans, strawberries and some peach. Now layer the chili, dill and pomegranate seeds and a bit of its gorgeous juice. Grate a bit of lemon zest on top and grind black pepper and a pinch of finger salt.