Thai Chili Salmon Toast

• 120 g ready-to-eat smoked salmon — Smoked salmon
• 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
• 7 g cilantro, chopped — Fresh cilantro
• 8 g pure honey — Pure honey
• 12 g lime juice — Fresh lime juice
• 0.4 g cayenne — Ground cayenne pepper

Method

1. 1Measure ingredients: Mix the dressingMeasure nonfat greek yogurt, pure honey, lime juice, and cayenne using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the dressingWhisk the Greek yogurt with the measured pure honey, lime juice and cayenne for 30 seconds until smooth.30 secLook for: The pure honey, lime juice and cayenne yogurt falls in a thick ribbon with the pure honey, lime juice and cayenne evenly dispersed.Safety: Keep yogurt chilled and declare milk plus any packaged condiment allergens.
3. 3Measure ingredients: Prepare the ready-to-eat smoked salmonMeasure smoked salmon, nonfat greek yogurt, pure honey, lime juice, and cayenne using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Prepare the ready-to-eat smoked salmonSeparate the ready-to-eat smoked salmon into broad ribbons and brush them lightly with one spoonful of the pure honey, lime juice and cayenne yogurt.45 secLook for: The salmon remains silky and distinct rather than mashed.Safety: Use ready-to-eat smoked salmon from an intact ready-to-eat package and declare fish.
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, dry, and chop the cilantro.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 pure honey, lime juice and cayenne yogurt.1 minLook for: The ready-to-eat smoked salmon, cucumber and cilantro, and toasted whole-wheat sandwich bread (2 slices) remain visibly distinct.Safety: Wash the cucumber and cilantro 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 pure honey, lime juice and cayenne yogurt separately from the toasted whole-wheat sandwich bread (2 slices), ready-to-eat smoked salmon, and cucumber and cilantro until eating.30 secLook for: The toasted whole-wheat sandwich bread (2 slices) remains crisp, and crisp texture remains in the cucumber and cilantro.Safety: Do not leave fish or dairy at room temperature longer than 2 hours.