Smoked Salmon And Avocado Toast Recipe

Toast bread

Heat a skillet or grill pan over medium-high heat. Brush both sides of each sourdough slice with 2 tbs extra-virgin olive oil. Toast slices 1–2 minutes per side, until golden and crisp with nice char marks. Alternatively, use a toaster and then brush with oil.

Prepare avocado spread

Halve, pit and scoop the flesh from the avocados into a bowl. Add 1 tsp tangerine oil, 1 tsp fresh lemon juice, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Mash with a fork to a slightly chunky but spreadable consistency. Taste and adjust salt or lemon as needed.

Assemble base

While toast is warm, divide the avocado spread evenly among the 4 toasted slices, spreading to the edges so it soaks slightly into the bread.

Prepare toppings

Rinse and pat dry the microgreens or arugula. Thinly slice the red onion and rinse the capers to remove excess brine. Finely chop the fresh dill. Flake or gently separate the smoked salmon slices so they are easy to layer.

Layer smoked salmon

Top each avocado-covered toast with approximately 50 g smoked salmon (about 200 g total divided among 4 slices). Arrange the salmon in loose folds for texture and height.

Season and finish

Sprinkle each toast with a light dusting of Aleppo pepper (about 1/4 tsp per slice distributed from the 1 tsp), and a few flakes of Maldon sea salt (from the 1 tsp). Scatter a small handful of microgreens or arugula, a pinch of sliced red onion, about 3/4 tsp capers per slice (from the 1 tbs), and a sprinkle of chopped dill across each piece. Finish with a crack of black pepper (use from the 1/4 tsp).

If using, grate 1/2 tsp tangerine zest over the toasts for a bright citrus fragrance and serve with lemon wedges on the side for guests to squeeze to taste.

Serve immediately while toast is still slightly warm so the textures contrast — crisp bread, creamy avocado, silky salmon.