Avocado Toast Recipe

1. Prepare and toast bread

Preheat oven to 200°C (400°F) if you prefer oven-toasted bread, or heat a skillet/grill pan over medium-high. Brush both sides of each sourdough slice lightly with 2 tbs olive oil. Toast bread until golden and crisp, about 3–4 minutes per side in a skillet or 6–8 minutes in the oven, turning once. Remove and keep warm.

2. Lightly season each toasted slice with a pinch of the sea salt and a grind of black pepper.

3. Make the smashed avocado

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until slightly chunky (not completely smooth). Stir in lime juice, chopped red onion, chopped cilantro, 1/2 tsp coarse sea salt, and red pepper flakes. Taste and adjust salt or lime as needed. Keep the spread at room temperature until ready to assemble.

4. If you prefer a creamier texture, mash with a fork and press through a coarse sieve or pulse once in a food processor; keep crumbly for texture under the salmon.

5. Prepare salmon and toppings

Arrange thin slices of cured salmon on a plate. Thinly slice the Fresno chile and reserve 2–3 rings per toast for garnish. Separate the 2 tbsp sliced red onion for topping. Drain capers on paper towel.

6. To assemble: spread ~3–4 tbs of the avocado mixture evenly over each toasted slice. Drape 2–3 slices of cured salmon over the avocado. Scatter a few red onion slivers, 2–3 Fresno rings, and a few capers atop each toast. Finish with a light squeeze of lemon over the salmon and a small drizzle (about 1/4 tsp) of extra-virgin olive oil.

7. Cook and smash fingerlings

Bring a pot of salted water to a boil. Add fingerling potatoes and simmer until fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly. On a rimmed baking sheet, gently flatten each potato with the bottom of a glass or a potato masher to create a 1/2" thick 'smashed' shape.

8. Drizzle smashed potatoes with 2 tbs olive oil, sprinkle smoked paprika, minced garlic, and season with salt and pepper. Roast in 220°C (425°F) oven for 15–20 minutes until edges are crisp and browned. Remove, toss immediately with chopped parsley and chives, then finish with flaky salt to taste. If you choose kale salad instead: massage 4 cups chopped kale with 1 tbs olive oil, 1 tbs lemon juice and a pinch of salt until tender; toss with chives and parsley.

9. Place 2 assembled salmon-avocado toasts per plate. Add a generous portion (about 1 cup) of herb-smashed fingerlings or a small kale salad to the side. Scatter microgreens or baby arugula over the toasts and potatoes. Drizzle 1 tsp extra-virgin olive oil over everything and finish with a light grind of black pepper and additional flaky salt if desired.

10. Serve immediately with remaining lemon wedges on the side for extra brightness.