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Smoked salmon & avocado toast
Also known as avocado toast with smoked salmon · lox and avocado toast · salmon avocado toast
Dark rye under avocado, smoked salmon ribbons, dill and lemon. Cool, rich and faintly smoky — breakfast that eats like a small occasion.
Typical serving
420 kcal
usually 330–530 kcal
 Protein | 24 g |
|---|---|
 Carbs | 32 g |
 Fat | 22 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 4 slicesgood bread — sourdough or rye, cut thick
- 1avocado — ripe — it should give under a thumb
- 150gsmoked salmon
- ½lemon
- 1 tbspcapers
- 3 sprigsdill
- 1 pinchchilli flakes
- to tastesalt and pepper
Method
4 steps
rest · 8m walk awaySalmon out of the fridge while the bread toasts — fridge-cold it tastes of almost nothing. Cold-smoked salmon is cured rather than cooked, so keep it chilled until this point and finish the packet the day it is opened.
grill · 5mBread toasted properly: dry, dark at the edges, firm enough to hold weight. Pale toast under avocado turns to paste inside a minute.
fold · 4mAvocado scooped out and crushed with a fork with the lemon, salt and pepper. Crushed rather than smoothed — it wants some texture left in it.
finish · 4mAvocado onto the hot toast, salmon draped in loose folds rather than laid flat, then capers, dill, chilli and more lemon. Eaten now; this one does not wait.
Worth knowing
Cold-smoking cures the salmon below cooking temperature — the flesh stays silken because it never technically cooks.
Salmon and avocado stack two different kinds of beneficial fats on one slice — marine omega-3s and monounsaturates.
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