Salmon Toast Recipe

Prepare bread

Preheat oven to 400°F (200°C) or heat a skillet. Brush both sides of the sourdough slices lightly with olive oil (and melted butter if using). Place on a baking sheet and toast in the oven for 6–8 minutes, flipping halfway, until golden and crisp. Alternatively, toast in a skillet 2–3 minutes per side over medium heat. Remove and let cool slightly.

Make lemon-herb spread

In a small bowl, combine the softened cream cheese (or labneh) with lemon zest, lemon juice, chopped dill (or chives), salt, and black pepper. Stir until smooth and evenly mixed. Taste and adjust salt or lemon if needed.

Spread about 2 tablespoons of the lemon-herb cream cheese evenly on each warm toast while still slightly warm so it softens the spread.

Prep avocado and onions

Halve and pit the avocado. Slice one half thinly or mash it with a fork for a creamier layer; reserve the other half for another use. If slicing, toss slices lightly with a squeeze of lemon juice to prevent browning.

Thinly slice the red onion and, if you prefer a milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry.

Assemble toasts

On each spread-covered toast, arrange avocado (slices or a thin mash) first to create a creamy base. Top with a generous portion (~2 oz) of smoked salmon, folding the salmon into airy ribbons rather than pressing it flat. Scatter thin red onion slices and 1/2 tablespoon capers over each toast. Add a small handful (about 1/4 cup) of arugula on top or alongside.

Finish each toast with a light drizzle of extra-virgin olive oil, a squeeze of lemon wedge, and a sprinkle of red pepper flakes if using. Optionally add 1/2 tablespoon crumbled feta or shaved parmesan for extra savory flavor.

Serve immediately so the toast stays crisp. Provide extra lemon wedges and black pepper at the table.