Salmon Avocado Toast (Printable Version)
Open-faced toast with creamy mashed avocado, silky smoked salmon, dill, capers, and lemon — ready in 10 minutes.
# 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 - 2.75 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
# How to Make It:
01 - Toast both slices of bread in a toaster until golden and crisp.
02 - In a small bowl, mash avocado with lemon juice, salt, and black pepper using a fork or potato masher, leaving some texture.
03 - Distribute the mashed avocado evenly over the toasted bread slices.
04 - Arrange smoked salmon slices over the avocado layer on each toast.
05 - Sprinkle with chopped dill or chives, then add red pepper flakes and capers if using.
06 - Serve immediately with lemon wedges on the side for squeezing.
# Expert Insights:
01 -
- Once you taste silky salmon over creamy avocado, you'll want to make this again tomorrow.
- Minimal prep, but sophisticated enough to serve when friends drop by for brunch.
02 -
- Going too heavy on the lemon juice can overpower the whole toast; use a light hand.
- Letting the toast cool for a minute or two before topping prevents sogginess and keeps every bite crisp.
03 -
- Always taste the avocado-lemon mix before spreading, adjusting salt to your liking.
- Piling the salmon in gentle folds rather than flat layers adds an elegant touch and better texture.