Salmon Avocado Toast (Print)
Creamy avocado spread on toasted sourdough topped with silky smoked salmon, dill, capers, and a squeeze of lemon.
# Ingredient List:
→ Bread
01 - 2 slices rustic sourdough or whole grain bread, toasted
→ Toppings
02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt and freshly ground black pepper, to taste
05 - 2.8 ounces smoked salmon, thinly sliced
06 - 1 tablespoon chopped fresh dill or chives (optional)
→ Garnishes (optional)
07 - 1/2 teaspoon red pepper flakes
08 - 1 tablespoon capers
09 - Lemon wedges
# How-To Steps:
01 - Toast the bread slices until golden and crisp.
02 - In a small bowl, mash the avocado with lemon juice, salt, and pepper using a fork until mostly smooth but still textured.
03 - Evenly spread the mashed avocado mixture over each slice of toasted bread.
04 - Layer the smoked salmon slices carefully over the avocado base.
05 - Sprinkle with chopped dill or chives, and add red pepper flakes and capers if desired.
06 - Serve immediately with lemon wedges as garnish.
# Expert Suggestions:
01 -
- You get that irresistible crunch and creamy bite in every mouthful, and it comes together in less than ten minutes.
- It's endlessly versatile, so you can dress it up for brunch or keep it low-key for a midweek breakfast treat.
02 -
- If you let the toast sit too long, the avocado can make it soggy right when you want that crunch.
- Swapping smoked salmon for gravlax dramatically changes the flavors and I love both—just be ready for a milder, sweeter bite.
03 -
- Overripe avocados can get mushy and bland, so trust your touch and choose them carefully.
- The colder the smoked salmon, the easier it is to place on the toast without tearing.