Tea-Smoked Salmon Cucumber Toast

• 120 g ready-to-eat smoked salmon — Smoked salmon
• 4 g dry unflavored black tea leaves, for smoking only — Dry black tea leaves for smoking
• 110 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 70 g whole-wheat sandwich bread (2 slices) — Whole-wheat sandwich bread
• 100 g cucumber, thinly sliced — Cucumber with peel
• 10 g scallion, sliced — Raw scallion
• 8 g rice vinegar — Unseasoned rice vinegar
• 0.5 g black pepper — Ground black pepper

Method

1. 1Mix the dressingWhisk the Greek yogurt with the measured rice vinegar and black pepper for 30 seconds until smooth.30 secLook for: The rice vinegar and black pepper yogurt falls in a thick ribbon with the rice vinegar and black pepper evenly dispersed.Safety: Keep yogurt chilled and declare milk plus any packaged condiment allergens.
2. 2Prepare the ready-to-eat smoked salmonSeparate the ready-to-eat smoked salmon into broad ribbons, blot the surfaces gently, and keep the ribbons chilled while setting up the smoking pan.45 secLook for: The salmon ribbons are dry enough to take on smoke while remaining intact and silky.Safety: Use ready-to-eat smoked salmon from an intact ready-to-eat package and declare fish.
3. 3Tea-smoke the salmonLine a heavy stainless-steel skillet with two layers of foil and spread the dry black tea leaves in the center. Set a small heat-safe steaming rack above the leaves, arrange the salmon on the rack without overlap, and cover tightly. With the exhaust fan on and a window open.Look for: The ingredients are fully prepared and ready for the next action.Safety: Use only a heavy stainless-steel pan, keep the lid closed, ventilate continuously, never leave the pan unattended, and cool the spent tea and foil completely before disposal.
4. 4Heat over medium for 2 minutesHeat over medium for 2 minutes until a thin wisp of smoke appears, reduce to low for 1 minute, then switch off and leave covered for 3 minutes. Transfer the salmon to a clean plate; discard the tea and foil only after they cool completely.6 minLook for: The salmon remains silky and gains a clean black-tea smoke aroma without touching the spent leaves.
5. 5Toast the whole-wheat sandwich bread (2 slices)Toast the whole-wheat sandwich bread (2 slices) in a dry skillet or toaster for 2 to 3 minutes until crisp and golden at the edges.3 minLook for: The ingredients are fully prepared and ready for the next action.
6. 6Cool on a rack for 1 minuteCool on a rack for 1 minute before handling, packing, or covering it.1 minLook for: The whole-wheat sandwich bread (2 slices) is crisp, dry, and golden at the edges.Safety: Watch the bread closely to prevent scorching.
7. 7Build the plateWash and thinly slice the cucumber, then wash, trim, and thinly slice the scallion.Look for: The ingredients are fully prepared and ready for the next action.
8. 8Arrange the toasted whole-wheat sandwich bread (2 slices)Arrange the toasted whole-wheat sandwich bread (2 slices), ready-to-eat smoked salmon, and prepared produce in separate sections and spoon over all remaining rice vinegar and black pepper yogurt.1 minLook for: The ready-to-eat smoked salmon, cucumber and scallion, and toasted whole-wheat sandwich bread (2 slices) remain visibly distinct.Safety: Wash the cucumber and scallion and keep the plate at 40°F or colder.
9. 9Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
10. 10Serve or packServe immediately, or pack the rice vinegar and black pepper yogurt separately from the toasted whole-wheat sandwich bread (2 slices), ready-to-eat smoked salmon, and cucumber and scallion until eating.30 secLook for: The toasted whole-wheat sandwich bread (2 slices) remains crisp, and crisp texture remains in the cucumber and scallion.Safety: Do not leave fish or dairy at room temperature longer than 2 hours.