Avocado Toast with Smoked Salmon and Dill
Ingredients
- 4 slices
thick-cut, such as sourdough or whole grain
How to measure
- 1½ medium
peeled, pitted
How to measure
- 4 ounces
thinly sliced
How to measure
- 2 tablespoons
chopped
How to measure
- 1 tablespoon · ≈ 15 ml
freshly squeezed
How to measure
- 1 tablespoon · ≈ 15 ml
How to measure
- ¼ teaspoon · ≈ 1.5 ml
How to measure
- ⅛ teaspoon · ≈ 0.75 ml
freshly ground
How to measure
Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.
Measurement guide
tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.
Directions
Toast the bread
Begin by toasting the 4 slices of thick-cut bread such as sourdough or whole grain until they are golden brown and crispy to your liking. Using either a toaster or grill pan works well; the goal is a firm base that will hold the avocado topping without becoming soggy. Once toasted, set the bread aside to cool slightly, which helps prevent the avocado from browning too quickly when spread on top.
Prepare avocado mixture
In a small bowl, add the peeled and pitted avocados and mash them gently with a fork. Incorporate freshly squeezed lemon juice, salt, and freshly ground black pepper to season the mixture. Then fold in the chopped fresh dill, which adds a bright herbal note. Continue mixing until the avocado is creamy yet still retains a bit of texture, ensuring a pleasing mouthfeel on the toast.
Assemble the toast
Next, take the slightly cooled toasted bread and spread the creamy avocado mixture evenly over each slice. Make sure to cover the slices generously but carefully, so the bread remains crisp underneath. Then, arrange the thinly sliced smoked salmon evenly on top of the avocado spread, layering it in a way that each bite includes both creamy avocado and smoky fish.
Finish with olive oil and extra dill
To finish, drizzle each avocado toast with extra-virgin olive oil for a touch of richness and smoothness. If desired, add a little extra fresh dill on top as a garnish, which enhances both the aroma and visual appeal. This simple final step adds a polished touch to the dish, ready to serve immediately.
Avocado toast is a beloved breakfast staple known for its simplicity and delicious flavor. This avocado toast with smoked salmon and dill recipe elevates the classic by introducing smoky, tender salmon and fresh dill, creating a light yet satisfying dish that’s both flavorful and visually appealing.
Preparation is effortless with no cooking required beyond toasting the bread to your preferred crispness. The creamy texture of ripe avocado blends beautifully with the delicate smoky notes from the salmon, while zesty lemon juice and aromatic dill brighten every bite, making this an elegant choice for any occasion.
Ideal for a quick weekday breakfast or a leisurely weekend brunch, this avocado toast recipe involves straightforward assembly with just a few quality ingredients. This combination provides a nutritious, elegant start to your day without complicated steps or lengthy preparation.
How to Make Avocado Toast
- Toast the bread: Begin by toasting the 4 slices of thick-cut bread such as sourdough or whole grain until they are golden brown and crispy to your liking. Using either a toaster or grill pan works well; the goal is a firm base that will hold the avocado topping without becoming soggy. Once toasted, set the bread aside to cool slightly, which helps prevent the avocado from browning too quickly when spread on top.
- Prepare avocado mixture: In a small bowl, add the peeled and pitted avocados and mash them gently with a fork. Incorporate freshly squeezed lemon juice, salt, and freshly ground black pepper to season the mixture. Then fold in the chopped fresh dill, which adds a bright herbal note. Continue mixing until the avocado is creamy yet still retains a bit of texture, ensuring a pleasing mouthfeel on the toast.
- Assemble the toast: Next, take the slightly cooled toasted bread and spread the creamy avocado mixture evenly over each slice. Make sure to cover the slices generously but carefully, so the bread remains crisp underneath. Then, arrange the thinly sliced smoked salmon evenly on top of the avocado spread, layering it in a way that each bite includes both creamy avocado and smoky fish.
- Finish with olive oil and extra dill: To finish, drizzle each avocado toast with extra-virgin olive oil for a touch of richness and smoothness. If desired, add a little extra fresh dill on top as a garnish, which enhances both the aroma and visual appeal. This simple final step adds a polished touch to the dish, ready to serve immediately.
Equipment
- Toaster or grill pan
- Knife
- Fork
- Small bowl
- Spoon
Metric measurements
For the original 4 servings. This reference table stays fixed when you change the portions above.
| Ingredient | US amount | Metric equivalent |
|---|---|---|
| bread slicesthick-cut, such as sourdough or whole grain | 4 slices | 4 slices |
| ripe avocadopeeled, pitted | 1½ medium | 1 1/2 medium |
| smoked salmonthinly sliced | 4 ounces | 115 grams |
| fresh dillchopped | 2 tablespoons | 2 tbsp |
| lemon juicefreshly squeezed | 1 tablespoon | 15 ml |
| extra-virgin olive oil | 1 tablespoon | 15 ml |
| salt | ¼ teaspoon | 1.5 ml |
| black pepperfreshly ground | ⅛ teaspoon | 0.75 ml |
Cooking tips
- Use ripe avocados for creamy texture but avoid overripe that can be brown inside for best taste and color.
- Toast the bread just before assembling to keep it crisp and prevent sogginess from the avocado spread.
- Adjust lemon juice and salt to taste depending on the saltiness of your smoked salmon for balanced flavor.
- Fresh dill can be substituted with fresh chives or parsley for a different but complementary herb note.
Substitutions
- Instead of smoked salmon, use smoked trout or gravlax to keep a similar smoky fish flavor with slight variations.
- Whole wheat or rye bread can substitute sourdough bread; this will change the texture and flavor but still be delicious and hearty.
Storage and reheating
Avocado toast with smoked salmon and dill is best enjoyed immediately to capture the freshness of the ingredients and maintain the crisp texture of the bread. If you need to store it, cover the assembled toasts tightly with plastic wrap or place them in an airtight container and refrigerate for up to 4 hours.
Be aware that the bread may soften during storage; to help restore some crispness, you can lightly toast the bread again before adding the avocado mixture and salmon fresh just before serving.
Allergen notes
Potential allergens include fish, wheat, gluten. Check all labels and substitutions; this is not an exhaustive allergen assessment.