Solyanka Melt Toast with Lemon-Dill Sour Cream

Method

1. Preheat the oven to 220 °C for 10 min and line a baking tray with baking paper. A toaster oven works well for 1 or 2 slices.

   oven

2. In a small bowl, mix the tomato paste, part of the sour cream and the smoked paprika into a smooth, brick-red spread.

   Add in this stepTomato paste 2 tspSour cream 1¼ tbspSmoked paprika 1 pinch

3. Butter one side of each bread slice and lay them butter side down on the tray, so the underside turns crisp and golden. Spread the tomato mixture over the top right to the edges.

   Add in this stepThick slices of rye or sourdough bread 2Butter, softened 10 g

4. Cut the ham and smoked sausage into thin strips and the pickles into thin rounds; pat the pickles dry with kitchen paper so the toast does not go soggy. Slice the red onion paper-thin and halve the olives. Scatter the ham, sausage, pickles, onion, olives and capers over the bread, then cover with the cheese.

   Add in this stepCooked ham 60 gSmoked sausage 60 gBrined dill pickles 1Red onion ¼Pitted black olives 6Capers 2 tspGrated mozzarella 80 g

5. Bake for 7 min in the oven, until the cheese is bubbling with golden spots and the bread edges are crisp.

   oven

6. Meanwhile, stir the rest of the sour cream with the dill, a little grated lemon zest and a squeeze of lemon juice. Cut the toasts diagonally and serve hot with the dill sour cream drizzled over or on the side.

   Add in this stepSour cream 1¾ tbspFresh dill, chopped 2 tspLemon (zest and juice) ¼