Salmon Avocado Toast (Printable)
Smoked salmon and lemon-mashed avocado on crisp sourdough for a bright, quick brunch or 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 to taste
05 - Freshly ground black pepper to taste
06 - 2.8 ounces smoked salmon, thinly sliced
07 - 1 tablespoon chopped fresh dill or chives (optional)
→ Garnishes
08 - 1/2 teaspoon red pepper flakes (optional)
09 - 1 tablespoon capers (optional)
10 - Lemon wedges (for serving)
# How to Prepare:
01 - Toast bread slices until golden brown and crisp.
02 - In a small bowl, mash avocado with lemon juice, salt, and freshly ground black pepper, maintaining some texture.
03 - Evenly distribute mashed avocado onto each toasted bread slice.
04 - Arrange smoked salmon slices on top of the avocado layer.
05 - Sprinkle with chopped dill or chives. Add red pepper flakes and capers if desired.
06 - Serve immediately, garnished with lemon wedges.
# Expert Advice:
01 -
- Crushing the avocado yourself means you can get it exactly as creamy or chunky as you like—true breakfast freedom.
- The harmony between the smoked salmon and lemony avocado was such a good surprise, I started keeping both on hand just for this toast.
02 -
- If you assemble everything ahead of time, the toast gets soggy—always build right before serving.
- Salmon straight from the fridge is easier to handle and keeps the toast refreshing.
03 -
- Toast bread just before serving so it stays crisp under all the layers.
- Chilling your plate for a minute keeps the avocado from wilting and the salmon extra fresh.