Go Back
Smoked salmon and avocado toast topped with cucumber, capers, dill, and red onion
Tiffany

Smoked Salmon and Avocado Toast

This Smoked Salmon and Avocado Toast combines creamy lemon-seasoned avocado, silky smoked salmon, crisp cucumber, capers, and fresh dill. Ready in 15 minutes, it makes an easy breakfast, brunch, or light lunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Lunch
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Avocado Toast
  • 4 thick slices sourdough or whole-grain bread
  • 2 medium ripe avocados
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 4 ounces smoked salmon
  • 1/2 small cucumber thinly sliced
  • 1/4 small red onion very thinly sliced
  • 2 tablespoons capers drained
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon lemon zest
For Serving
  • Lemon wedges
  • Crushed red pepper flakes optional
  • Everything bagel seasoning optional

Equipment

  • Toaster or grill pan
  • Medium mixing bowl
  • Fork
  • Cutting board
  • Sharp knife
  • Measuring spoons

Method
 

  1. Toast the bread until golden and crisp around the edges.
  2. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
  3. Add the lemon juice, olive oil, salt, and black pepper. Mash with a fork until mostly smooth, leaving a few small pieces for texture.
  4. Divide the avocado mixture evenly among the four warm toast slices.
  5. Arrange the smoked salmon over the avocado.
  6. Top each toast with sliced cucumber, red onion, capers, fresh dill, and lemon zest.
  7. Finish with crushed red pepper flakes or everything bagel seasoning, if desired.
  8. Serve immediately with lemon wedges.

Notes

Choose avocados that yield slightly when gently pressed. Very soft avocados may have brown spots, while firm avocados will be difficult to mash.
Toast the bread well so it remains crisp underneath the avocado and smoked salmon.
Soaking the sliced red onion in cold water for 10 minutes will give it a milder flavor. Drain and pat it dry before using.
Smoked salmon and capers are naturally salty. Taste the avocado before adding additional salt.
Assemble the toast immediately before serving. Prepared avocado darkens and the bread becomes soft during storage.
Keep smoked salmon refrigerated and follow the storage and use-by instructions printed on its packaging.