Best Smoked Salmon Toast | Healthy Breakfast Idea
Ingredients
- 1/2 medium Red Onion, thinly sliced
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Water
- 1 tbsp Granulated Sugar
- 1 tsp Kosher Salt
- 4 thick slices Sourdough Bread
- 2 large ripe Hass Avocados
- 1 tbsp Lemon Juice, freshly squeezed
- 1/4 tsp Black Pepper, freshly cracked
- 1/2 tsp Kosher Salt
- 8 oz high-quality Cold-Smoked Salmon
- 2 tbsp Fresh Dill, finely chopped
- 2 tbsp Fresh Chives, finely sliced
- Extra Virgin Olive Oil, for drizzling
- Flaky Sea Salt, for finishing
Instructions
- Make the Quick Pickled Onions: In a small saucepan, combine apple cider vinegar, water, sugar, and 1 tsp kosher salt. Bring to a simmer, stirring until dissolved. Pour the hot brine over thinly sliced red onions in a jar and let sit for at least 20 minutes.
- Prepare the Avocado Mash: In a medium bowl, combine avocado flesh, fresh lemon juice, 1/2 tsp kosher salt, and black pepper. Gently mash with a fork until slightly chunky.
- Toast the Bread: Drizzle olive oil in a skillet over medium heat. Toast sourdough slices for 2-3 minutes per side until golden brown and crisp.
- Assemble the Toast: Spread a generous layer of the avocado mash over each slice of warm toast.
- Add Salmon and Garnish: Drape 2 ounces of smoked salmon over the avocado. Top with pickled red onions, fresh dill, chives, a drizzle of olive oil, and a pinch of flaky sea salt. Serve immediately.
Notes
For the best results, assemble the toasts immediately before serving to prevent the bread from becoming soggy.