Salmon Toast Recipe

Prep bread

Toast 4 slices of sourdough or whole-grain bread until golden and crisp at the edges. You can use a toaster or broil for 1–2 minutes per side. Keep warm.

Make avocado spread

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until mostly smooth but still slightly chunky. Stir in 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Adjust seasoning to taste.

If using crème fraîche or Greek yogurt: stir the 2 tablespoons into the avocado for a creamier spread, or reserve to dollop on top later.

Prepare onion and arugula

Thinly slice 1/4 red onion into rings or half rings. Rinse and dry 1 cup baby arugula; if arugula is peppery and strong, toss with a squeeze of the remaining lemon wedge to mellow slightly.

Assemble smoked salmon

Divide 8 oz smoked salmon into 4 portions (about 2 oz each). Fold or loosely roll each portion so it lays attractively on the toast.

Capers & dill

Drain 2 tablespoons of capers and pat dry. Chop 2 teaspoons fresh dill if using.

Spread about 1/4 of the avocado mixture evenly over each toasted slice. Top each with a handful (about 1/4 cup) of arugula, then arrange the folded smoked salmon on top of the greens. Scatter sliced red onion and capers over the salmon. Sprinkle the chopped dill and an extra 1/4 teaspoon fresh black pepper across the toasts.

If desired, add a small dollop (about 1/2 tablespoon) of crème fraîche or Greek yogurt to each toast and sprinkle a pinch of everything bagel seasoning for extra crunch and flavor.

Finish by squeezing a little lemon juice from a wedge over each toast and serve immediately.