Salmon Avocado Toast (Printable)
Toast topped with mashed avocado, smoked salmon, dill and capers—simple, bright brunch 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 - 2.8 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 golden brown and crisp.
02 - In a small bowl, mash the avocado with lemon juice, salt, and freshly ground black pepper until nearly smooth, maintaining some texture.
03 - Evenly spread the mashed avocado over each toasted bread slice.
04 - Drape the thinly sliced smoked salmon over the avocado layer.
05 - Sprinkle with fresh dill or chives, and add red pepper flakes and capers if preferred.
06 - Arrange on plates and serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- No one will guess how fast it comes together when you serve it up looking this fancy.
- The contrast of cool salmon and warm toast, with pops of lemon, makes it impossible to get bored with breakfast.
02 -
- Once, I learned too late that mashing avocado directly onto the bread makes the toast soggy—always mash first in a bowl.
- Lemon juice is more than flavor; it really does help that vivid green color stay put even if you prep ahead.
03 -
- Always wipe the knife after cutting the salmon—otherwise, everything ends up slippery.
- A sprinkle of good flaky salt just before serving is the unsung hero for bringing it all together.