Nordic Toast Recipe

Prepare and toast bread

Brush both sides of the sourdough slices lightly with 1 tablespoon olive oil. Heat a skillet over medium-high heat (or preheat a grill or toaster). Toast the bread 1–2 minutes per side until golden and crisp. Alternatively, toast in a toaster until golden. If using butter, spread on the warm slices immediately for extra richness.

Make avocado mixture

Halve, pit and scoop the flesh from the avocados into a medium bowl. Add the lemon juice, 1 teaspoon sea salt, 1/2 teaspoon black pepper and red pepper flakes if using. Mash with a fork until slightly chunky but spreadable. Taste and adjust seasoning.

Assemble base layer

Divide the avocado mixture evenly among the 4 toasted slices and spread to cover the surface in an even layer (about 2–3 tablespoons per slice).

Prep tomato and onion

Slice the tomato into 4 even rounds. Thinly slice the half red onion into rings or half-rings. If onion is pungent, soak slices in cold water for 5 minutes then drain and pat dry to soften the bite.

Arrange smoked salmon

Divide the smoked salmon into 4 portions (about 50 g each). Gently drape or fold the salmon on top of the avocado on each toast, leaving space for the tomato and onion.

Add tomato, onion & capers

Top each salmon-topped slice with 1 tomato round (or slices), a few red onion rings, and about 1/2 tablespoon of drained capers. Scatter the chopped dill evenly over all toasts. Add microgreens or baby arugula on top if using.

Finish with a light drizzle of the remaining 1 tablespoon olive oil over the assembled toasts. Season each toast with a small pinch of sea salt (about 1/16 tsp) and a crack of fresh black pepper. Serve immediately with lemon wedges alongside for squeezing a little fresh lemon juice over each toast to brighten flavors.