Salmon Avocado Toast (Printable)
Toasted sourdough topped with mashed avocado, smoked salmon, dill, capers, and lemon for a bright, quick brunch.
# What You Need:
→ Bread
01 - 2 slices rustic sourdough bread 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
10 - Lemon wedges
# Steps:
01 - Toast the bread slices until golden and crisp.
02 - In a small bowl, mash the avocado with lemon juice, salt, and pepper using a fork or potato masher, leaving some texture.
03 - Evenly spread the mashed avocado over each slice of toasted bread.
04 - Arrange smoked salmon slices over the avocado layer.
05 - Top with chopped dill or chives. Optionally add red pepper flakes and capers.
06 - Serve immediately, garnished with lemon wedges.
# Expert Hints:
01 -
- This is the kind of breakfast that feels like a secret upgrade to any day, ready in minutes but tastes like you tried much harder.
- Between the creamy avocado and silky salmon, you'll find it satisfying and elegant—something I crave whenever I want to treat myself.
02 -
- Once, I forgot to season the avocado, and everything tasted flat—never skip the salt and pepper in the mash.
- Squeezing lemon directly onto the salmon right before serving keeps it glistening and bright.
03 -
- Always assemble right before eating—the contrast between the crisp toast and creamy avocado is magic only when fresh.
- A small drizzle of olive oil over the finished toast adds a subtle richness I never skip anymore.