Salmon Avocado Toast (Printable Version)
Toasted sourdough topped with lemony mashed avocado and silky smoked salmon for a quick, elegant breakfast.
# What You'll 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 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
# Directions:
01 - Toast the slices of bread in a toaster or under a broiler until golden and crisp.
02 - In a small mixing bowl, mash the avocado with the lemon juice, salt, and freshly ground black pepper using a fork or potato masher, preserving some texture.
03 - Spread the mashed avocado evenly onto each toasted bread slice.
04 - Arrange the smoked salmon slices over the avocado layer.
05 - Sprinkle with chopped fresh dill or chives, red pepper flakes, and capers if desired.
06 - Serve immediately, accompanied by lemon wedges.
# Expert Tips:
01 -
- This is my go-to for mornings when I want something fresh and filling without turning on the stove.
- You get rich, silky smoked salmon mingling with lemony avocado—simple, but it feels restaurant-level every time.
02 -
- The first time I skipped seasoning the avocado, everything tasted flat – always mix in enough salt and lemon.
- Flash toasting under the broiler once gave me burnt edges; slow and steady in the toaster keeps it just right.
03 -
- Use just-ripe avocados—too soft, and the texture becomes runny and the flavor dull.
- Lay the salmon right after the avocado so the residual warmth brightens the flavor without drying it out.