This is the dish you order when you want brunch to feel a little cleaner. A little more grown up. A little less syrupy.
It starts with a thick slice of multigrain, toasted on the griddle in olive oil — not butter — so it stays crisp without weighing down the rest. The cream cheese is whipped soft with chopped dill, parsley, and chives until it's barely pink with herbs. We spread it edge to edge.
The salmon is cold-smoked, sliced thin, draped over the cream cheese. Capers go on top (a few, not many), thin curls of red onion, more dill, a final squeeze of lemon. Cracked black pepper at the table.
$19. Pair it with a flute of mimosa and call it a real morning.
