Smoked Salmon Toast Recipe

Place thinly sliced red onion in a small heatproof bowl or jar.

Combine apple cider vinegar, water, sugar and 1/4 tsp salt in a small saucepan and bring just to a simmer until sugar dissolves, about 1–2 minutes. Remove from heat.

Pour the hot pickling liquid over the onions. Let cool to room temperature, then cover and refrigerate for at least 15 minutes (better if 1 hour). Will keep refrigerated up to 1 week.

Halve and pit the avocado and scoop flesh into a food processor or blender.

Add Greek yogurt, lemon juice, olive oil, 1 tsp salt, 1/4 tsp pepper and chopped chives. Process until smooth and very creamy, scraping down sides once. Taste and adjust seasoning or lemon to balance brightness. Transfer to a bowl and chill briefly if desired.

Bring a medium pot of water to a gentle boil. Add a pinch of salt and gently lower 4 large eggs into the water using a spoon.

Start timing once eggs are in: for a medium-boiled egg with a slightly jammy yolk, simmer 7 minutes. For firmer yolks, 8–9 minutes. Maintain a gentle simmer, not a rolling boil.

While eggs cook, heat a skillet over medium heat. Butter the sourdough slices on both sides lightly and toast in the skillet until golden and crisp, about 2–3 minutes per side. Alternatively, use a toaster and spread butter afterwards.

When eggs are done, transfer to an ice bath for 1–2 minutes to stop cooking, then gently peel and set aside.

Spread about 2–3 tablespoons of avocado mousse evenly over each toasted sourdough slice.

Fold or fan 2 oz (about 56 g) smoked salmon over each toast (divide the 8 oz evenly among 4 toasts).

Halve each peeled medium-boiled egg and place one egg half on each toast (two halves per toast), yolk side up.

Top with 1 tablespoon pickled red onion distributed across the toasts, and sprinkle capers (about 1/4 tbs per toast) and chopped dill.

Drizzle each toast with a small amount of extra-virgin olive oil, squeeze a little lemon juice to taste, and finish with a pinch of freshly ground black pepper.

Optional: garnish with microgreens or baby arugula for a peppery lift. Serve immediately.