Salmon Avocado Toast (Print)
Toasted sourdough with mashed avocado and smoked salmon, finished with dill, capers and lemon for a bright brunch.
# What You Need:
→ Bread
01 - 2 slices rustic sourdough bread 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
07 - 1/2 teaspoon red pepper flakes
08 - 1 tablespoon capers
09 - Lemon wedges
# How To Make It:
01 - Toast the bread slices in a toaster until golden brown and crisp.
02 - In a small bowl, mash the avocado with lemon juice, salt, and pepper, keeping some texture.
03 - Evenly distribute the mashed avocado over each toasted bread slice.
04 - Arrange thinly sliced smoked salmon on top of the avocado layer.
05 - Sprinkle with chopped dill or chives, and add red pepper flakes and capers if desired.
06 - Serve immediately, garnished with lemon wedges.
# Expert Tips:
01 -
- Avocado and smoked salmon meld into a creamy-silky bite that somehow tastes like a treat yet comes together in minutes.
- It’s the ultimate brunch upgrade—impressively elegant but completely fuss-free to whip up, even before your first cup of coffee.
02 -
- One time I made it with an unripe avocado and nearly broke my toast—and my spirit—so always check ripeness first.
- Lemon juice isn’t just for flavor; it keeps the green pop of your avocado from fading before you can snap a brunch photo.
03 -
- If your avocado isn’t ripe, store it in a paper bag with a banana overnight—it works like magic.
- Warming your plate before serving keeps the toast warmer for longer, ensuring every bite stays just right.