Salmon Avocado Toast (Printable)

Toasted sourdough spread with mashed avocado and layered smoked salmon, finished with dill, capers and lemon.

# What You'll Need:

01 - 2 slices rustic sourdough or whole grain bread, toasted

02 - 1 ripe avocado

03 - 1 teaspoon fresh lemon juice

04 - Salt and freshly ground black pepper, to taste

05 - 80 grams smoked salmon, thinly sliced

06 - 1 tablespoon chopped fresh dill or chives (optional)

07 - 1/2 teaspoon red pepper flakes

08 - 1 tablespoon capers

09 - Lemon wedges

01 - Place bread slices in a toaster and toast until golden and crisp.

02 - In a small bowl, mash avocado with lemon juice, salt, and pepper using a fork until mostly smooth with some texture remaining.

03 - Evenly spread mashed avocado over both slices of toasted bread.

04 - Arrange smoked salmon slices on top of the avocado layer.

05 - Sprinkle with dill or chives, and add red pepper flakes and capers as desired.

06 - Serve immediately with lemon wedges as garnish.

01 -

It's the five-minute brunch that feels restaurant-worthy but is secretly effortless.
The creamy avocado and salty salmon keep you full far longer than most toasts ever will.

02 -

I once tried using very thin sandwich bread and ended up with a soggy mess—thick toasted bread is non-negotiable.
Dabbing avocado with lemon juice before mashing keeps the vibrant green longer than you’d expect.

03 -

Let the toast cool for a minute before piling on the toppings so the avocado stays creamy and fresh.
If you want smoky depth, add a tiny pinch of smoked paprika to the avocado mash—a small thing that makes a big difference.