Salmon Avocado Toast (Print Version)
Toasted sourdough with lemony mashed avocado and silky smoked salmon, finished with capers and dill for a quick brunch.
# 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 bread slices until they are golden and crisp.
02 - In a small bowl, mash the avocado with the 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 slice of toasted bread.
04 - Layer the smoked salmon slices over the avocado on each toast.
05 - Sprinkle chopped dill or chives over the salmon, then add red pepper flakes and capers if desired.
06 - Serve immediately, garnished with fresh lemon wedges.
# Expert Tips:
01 -
- It’s a toast that instantly feels like a special treat, even when thrown together last minute.
- The combination of creamy avocado and silky smoked salmon hits all the right notes, meal after meal.
02 -
- If you skip seasoning the avocado generously, the toast tastes flat no matter how good the salmon is.
- Leaving just enough texture in the avocado—rather than pureeing it—is what makes each bite so satisfying.
03 -
- Let the toast cool for 1 minute before adding avocado so it doesn’t go soggy too fast.
- Always taste your avocado mash and adjust the lemon, salt, and pepper at the last second—it makes all the difference.