A Perfect Aperitif: Toast Bread Pockets With Salmon and Cucumber

Looking for a bite-sized treat that’s delicious and easy to make? Toast Bread Pockets might just be your new go-to appetizer. These toasted pockets are filled with cream cheese, dill, and smoked salmon. They’re as delightful to eat as they are to look at, making them the perfect snacks for a night in or a meal starter.

These toast bread pockets combine pantry ingredients to create a gourmet dish. The recipe comes together with just a few slices of bread, a creamy filling, and salmon.

What is Toast Bread Pockets?

Toast pockets may seem like a modern innovation, but they have roots in classic finger foods and canapés, which date back to the early 19th century in Europe. The idea behind them is simple, which is, bite-sized food often served at parties, where guests can easily grab a few without needing cutlery. Also, the combination of smoked salmon and dill is a classic pairing that’s been popular in Scandinavian cuisine for centuries, especially in countries like Sweden and Norway.

Pro Tips for the Best Toast Bread Pockets

• Stale bread works best for rolling out, as it’s less likely to tear when you flatten it. If you’re using fresh bread, just toast it lightly first.
• Make sure you roll the bread thin enough so it can crisp up during baking. If it’s too thick, the pockets won’t get that crispy texture.
• When spreading water on the bread to soften it, don’t soak it. A light misting is enough to make it flexible for folding into pockets.
• For a thicker, more stable filling, chill the cream cheese mixture before filling the pockets. It helps it hold its shape better when baking.
• Be Generous with the dill. Dill adds a fresh, herby flavor that cuts through the richness of the cream cheese and salmon.
• Make sure the oven is preheated to 180°C (360°F), so the bread gets crisp and golden in just 10 minutes.
• The smoked salmon is the star of the show here, so be sure to use a high-quality, flavorful variety for the best results.

Can I Use Different Fillings in the Pockets?

You can experiment with a variety of fillings like roasted vegetables, turkey, or even cheese and ham. Just make sure the filling complements the bread and doesn’t make it soggy.

Can I Make These Pockets Vegetarian?

Yes! You can easily swap out the smoked salmon for roasted veggies. The cream cheese and dill mixture is versatile enough to pair with any filling.

How Do I Get the Bread to Stay Rolled?

To keep the bread from unrolling, be sure to use a light spread of water. Once it’s baked, the pocket should stay intact.

Are These Pockets a Good Party Snack?

Yes, absolutely! They’re small, bite-sized, and incredibly flavorful, making them the perfect party snack.

How Can I Serve These Toast Pockets?

These pockets are perfect on their own or paired with a simple side salad for a light lunch. You could also serve them alongside a chilled white wine or cocktail.

How to Store Toast Bread Pockets

To store these toast bread pockets, place them in an airtight container and refrigerate for up to 2 days.

For longer storage, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to a month. Reheat in the oven at 180°C (360°F) for a few minutes to restore crispiness before serving.

How to Make Toast Bread Pockets

Start by rolling out each slice of bread using a rolling pin.

Once flattened, cut the bread into two pieces. Lightly spread a little water on each piece to soften it, making it easier to fold into a pocket.

Fold the water-soaked bread into a pocket shape, sealing the edges gently.

Place your folded pockets onto a baking pan and bake at 180°C (360°F) for 10 minutes.

In a bowl, mix cream cheese with freshly chopped dill for a creamy, herby filling.

Slice your cucumber thinly and roll them.

Once the pockets are baked, carefully fill them with the mixture of cream cheese, chopped smoked salmon, dill, and cucumber.