Salmon Avocado Toast (Print Version)
Toasted sourdough topped with lemony mashed avocado and silky smoked salmon for a bright, hearty breakfast or brunch.
# What You'll Need:
→ Bread Base
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
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 bowl, mash the avocado with lemon juice, salt, and black pepper using a fork until mostly smooth, leaving a bit of texture.
03 - Spread the mashed avocado evenly over each toasted bread slice.
04 - Arrange the smoked salmon slices on top of the avocado layer.
05 - Sprinkle with chopped dill or chives. Add red pepper flakes and capers as desired.
06 - Serve promptly, garnished with lemon wedges.
# Expert Tips:
01 -
- This toast is like a cheat code for a quick but indulgent brunch—especially if you want to feel fancy with minimal effort.
- The creamy avocado and silky salmon combo has a way of making mornings feel a bit more special, without any fuss.
02 -
- Once, I forgot to season the avocado, and the whole toast tasted flat—never skip the salt.
- Bringing your salmon to room temperature for a few minutes before serving makes it silkier and more flavorful every time.
03 -
- Always taste your avocado mash and adjust the lemon and salt before spreading—it’s the difference between good and unforgettable toast.
- Letting the salmon rest out of the fridge briefly keeps the texture tender and brings out its best flavor.