Salmon Avocado Toast (Print Version)
Toasted sourdough topped with lemon-mashed avocado and smoked salmon — a bright, quick brunch or breakfast.
# What You Need:
→ Bread
01 - 2 slices rustic sourdough or whole grain bread, toasted
→ Toppings
02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt, to taste
05 - Freshly ground black pepper, to taste
06 - 80 g smoked salmon, thinly sliced
07 - 1 tablespoon chopped fresh dill or chives (optional)
→ Garnishes (optional)
08 - 1/2 teaspoon red pepper flakes
09 - 1 tablespoon capers
10 - Lemon wedges
# How-To:
01 - Place bread slices in a toaster and toast until golden brown and crisp.
02 - Halve and pit the avocado. In a small mixing bowl, mash the avocado with lemon juice, salt, and black pepper using a fork or potato masher until mostly smooth but slightly chunky.
03 - Spread the mashed avocado evenly over each toasted slice of bread.
04 - Layer the thinly sliced smoked salmon over the avocado spread.
05 - Sprinkle with chopped fresh dill or chives, and add red pepper flakes and capers if desired.
06 - Transfer to serving plates and garnish with lemon wedges. Serve immediately.
# Expert Advice:
01 -
- No matter how sleepy you are, this comes together faster than your first cup of coffee hits the table
- The creamy avocado and smoky salmon make every bite feel special, even if you're still in pajamas
02 -
- If your avocado is under-ripe, mashing turns into a wrestling match—patience pays off when they're perfectly ripe.
- Letting the assembled toast sit too long makes the bread soggy—build right before eating for max crunch.
03 -
- Rubbing the hot toast with a garlic clove gives a whisper of flavor that makes a world of difference.
- Chilling your salmon just before assembly keeps it at its best texture and prevents wilting the avocado spread.