Why Make This Recipe
Avocado Toast with Smoked Salmon is a delicious and nutritious dish that combines healthy fats with protein. It’s perfect for breakfast, lunch, or even a light dinner. The creamy avocado and savory smoked salmon create a wonderful flavor profile, while the lemon and dill add a refreshing touch. With simple ingredients and easy preparation, this recipe is sure to become a favorite.
How to Make Avocado Toast with Smoked Salmon
Ingredients
- 2 Avocados
- 4 thick slices of bread (about 3/4-inch thickness; sourdough, multigrain, or olive bread are all good choices)
- 4 oz smoked salmon
- 1/3 cup crème fraîche
- 1 tbsp fresh lemon juice
- Zest from one lemon
- 1 tbsp chopped fresh dill
- 2 spring onions/scallions
- 2 tbsp capers (chopped)
- 2 tbsp extra-virgin olive oil (to brush the bread for grilling)
- A pinch of kosher salt or sea salt flakes
- A pinch of freshly ground black pepper
Directions
- Brush the bread slices with olive oil on both sides. Grill them in a skillet, grill pan, or cast iron pan for a couple of minutes on each side over medium-high heat until they are nicely toasted.
- In a bowl, mix the crème fraîche with lemon juice, lemon zest, chopped dill, chopped spring onions, chopped capers, and a pinch of salt and pepper.
- Prepare to assemble: have your skillet-toasted bread, smoked salmon, lemon-herb crème fraîche, and mashed avocados ready.
- Spread the mashed avocado onto the toasted bread slices. Add the smoked salmon on top, and finish it off with the lemon-capers-herb crème fraîche.
How to Serve Avocado Toast with Smoked Salmon
Serve the avocado toast warm on a plate. You can garnish it with extra dill or lemon slices for a nice presentation. This dish pairs well with a side salad or some fresh fruit for a balanced meal. Enjoy it with a cup of coffee or tea for breakfast, or enjoy it as a light lunch.
How to Store Avocado Toast with Smoked Salmon
If you have leftovers, it is best to store each component separately. Keep the bread in an airtight container at room temperature. Store the avocado in a separate container with a little lemon juice to prevent browning, and keep the smoked salmon and crème fraîche in the fridge. Assemble the toast fresh when you’re ready to eat.
Tips to Make Avocado Toast with Smoked Salmon
- Choose ripe avocados for the creaminess you want.
- Always use fresh ingredients for the best flavor.
- If you prefer a little kick, add some chili flakes or a drizzle of hot sauce.
- For quicker prep, you can mash the avocado with a fork, leaving some chunks for texture.
Variations
You can customize this recipe by adding toppings like sliced radishes, cherry tomatoes, or a poached egg for extra protein. For a vegetarian option, replace the smoked salmon with roasted vegetables or feta cheese.
FAQs
1. Can I use other types of bread?
Yes! Sourdough, multigrain, or even gluten-free bread work well. Pick your favorite!
2. What can I substitute for crème fraîche?
You can use Greek yogurt or sour cream if you don’t have crème fraîche. They will still give you a creamy texture.
3. How can I make this recipe dairy-free?
Use avocado mash only, and skip the crème fraîche or use a dairy-free alternative like coconut yogurt.
4. Can I prepare this ahead of time?
You can prep all the ingredients ahead but assemble the toast fresh to keep the bread from getting soggy.
Avocado Toast with Smoked Salmon
A delicious and nutritious dish combining creamy avocado and savory smoked salmon, perfect for breakfast, lunch, or a light dinner.
Main ingredients
- 2 whole Avocados (Choose ripe avocados for creaminess.)
- 4 slices thick slices of bread (sourdough, multigrain, or olive) (About 3/4-inch thickness.)
- 4 oz smoked salmon (Use fresh smoked salmon for the best flavor.)
- 1/3 cup crème fraîche (Can substitute with Greek yogurt or sour cream.)
- 1 tbsp fresh lemon juice
- 1 whole Zest from one lemon
- 1 tbsp chopped fresh dill (Fresh dill enhances flavor.)
- 2 whole spring onions/scallions (Chopped for mixing.)
- 2 tbsp capers (chopped)
- 2 tbsp extra-virgin olive oil (For brushing the bread before grilling.)
- 1 pinch kosher salt or sea salt flakes
- 1 pinch freshly ground black pepper
Preparation
- Brush the bread slices with olive oil on both sides.
- Grill them in a skillet, grill pan, or cast iron pan for a couple of minutes on each side over medium-high heat until they are nicely toasted.
- In a bowl, mix the crème fraîche with lemon juice, lemon zest, chopped dill, chopped spring onions, chopped capers, and a pinch of salt and pepper.
Assembly
- Spread the mashed avocado onto the toasted bread slices.
- Add the smoked salmon on top, and finish it off with the lemon-capers-herb crème fraîche.
If you have leftovers, store each component separately for better freshness. Keep the bread in an airtight container at room temperature, and the avocado in a separate container with a bit of lemon juice to prevent browning.