Salmon Avocado Toast Recipe

Prepare and mix

In a medium bowl, flake the drained canned salmon (or cooled cooked salmon) and remove any large bones. Add panko breadcrumbs, egg, mayonnaise, Dijon mustard, sliced green onion, chopped parsley, lemon zest, seafood seasoning, 1 tsp salt and 1/2 tsp black pepper. Mix gently until combined but not overworked; the mixture should hold together when formed. If too wet, add up to 2 tbsp extra panko.

Shape

Divide mixture into 6 equal portions (about 2 ounces/55 g each) and form into compact patties about 2.5–3 inches wide and 3/4 inch thick. Chill in refrigerator 10 minutes to help them set (optional but recommended).

Pan-fry

Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Fry the salmon cakes 3–4 minutes per side, until golden brown and heated through. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while you finish other components.

Whisk together crème fraîche, chopped fresh dill, 1 tsp lemon juice, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Combine chopped peppadew peppers, finely diced red onion, chopped capers, 1 tsp olive oil, 1/2 tsp red wine vinegar and 1/8 tsp salt in a small bowl. Stir to combine and let sit 5–10 minutes to meld flavors. Taste and adjust acidity or salt as needed.

Prepare avocado

Halve, pit and scoop the flesh of the avocados into a bowl. Add 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Mash lightly with a fork until slightly chunky but spreadable. Keep covered to avoid browning if not using immediately.

Grill ciabatta

Preheat a grill pan or outdoor grill to medium-high. Brush both sides of each ciabatta slice lightly with 1 tbsp olive oil. Grill slices 1–2 minutes per side until crisp and grill marks appear. Alternatively, broil in the oven for 1–2 minutes per side.

Wilt spinach (optional)

If you prefer warmed spinach, toss the baby spinach briefly in the hot skillet used for the salmon cakes for 20–30 seconds with a pinch of salt just until slightly wilted. Otherwise use raw baby spinach leaves as a cool layer.

Assemble toasts

Spread about 1 to 1 1/2 tbsp mashed avocado on each grilled ciabatta slice. Top each with a small handful (about 1/3 cup) fresh or lightly wilted spinach. Place one salmon cake on top of the spinach of each slice.

Finish and serve

Dollop about 1 tbsp dill crème fraîche over each salmon cake, then spoon roughly 1 tsp peppadew relish on each. Garnish with a sprig of fresh dill and a squeeze of lemon wedge if desired. Serve immediately.