Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Smoked Salmon Avocado Toast (Almond Bread)

Prep
10 min
Cook
5 min
Total
15 min
Servings
2 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 2 servings.

calories
430

2× the original author values. Recipe yield: 2 servings.

calories
860

3× the original author values. Recipe yield: 2 servings.

calories
1290
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 slices almond bread — sturdy, toast-friendly slices
  • 1 tablespoon extra-virgin olive oil — plus more to finish
  • 2 ripe avocados — pitted and scooped
  • 1 tablespoon fresh lemon juice — plus zest for finishing
  • 1/4 teaspoon flaky sea salt — to taste
  • 1/8 teaspoon red pepper flakes — optional, for gentle heat
  • 6 ounces cold-smoked salmon — thin slices, patted dry
  • 2 tablespoons fresh dill — finely chopped
  • 2 tablespoons chives — thinly sliced
  • 1/3 cup thinly sliced cucumber — or ribbons, optional
  • 2 tablespoons capers — drained, optional
  • 1/4 cup pickled red onions — optional
  • 1/2 teaspoon lemon zest — finely grated
  • 1/4 teaspoon freshly ground black pepper — to taste

Instructions

  1. Toast the almond bread slices until edges are deep golden and centers feel crisp when tapped, 3 to 5 minutes depending on your toaster.
  2. Transfer toast to a rack for 1 minute to vent steam so the bottoms stay crisp.
  3. In a bowl, mash avocados with lemon juice, a drizzle of olive oil, flaky sea salt, and red pepper flakes until mostly smooth with some ridges. Taste and adjust lemon and salt.
  4. Gently separate smoked salmon slices so they drape; pat dry if needed to remove excess moisture.
  5. Spread a generous layer of avocado mash over each slice of warm toast, letting a little catch on the crust.
  6. Top with smoked salmon in loose ribbons so it sits lightly instead of clumping.
  7. Tuck in cucumber slices, capers, and pickled red onions if using for contrast and briny pops.
  8. Shower with dill and chives, then finish with lemon zest over the top.
  9. Crack black pepper over the toast, add a small pinch of flaky salt if needed, and drizzle a little extra-virgin olive oil to gloss.
  10. Slice with a serrated knife if desired and serve immediately while the toast is still crisp and warm.

Notes

Best assembled right before eating. For make-ahead, keep components separate: mash avocado up to 2 hours in advance with lemon and press plastic wrap directly on the surface, then chill. Store smoked salmon tightly wrapped and cold; toast almond bread ahead and cool on a rack, then re-crisp 2–3 minutes in a toaster oven. Do not heat the salmon. If avocado darkens slightly, skim the top and refresh with a squeeze of lemon.

Source: https://simplersavory.com/smoked-salmon-avocado-breakfast/