Smoked Salmon & Avocado Toast with Dill

Ingredients

• 2 slices sourdough bread
• 1 tbsp butter
• 1 whole ripe avocado
• 4 oz smoked salmon
• 1 tbsp fresh dill
• ½ whole lemon
• ¼ tsp sea salt
• ⅛ tsp black pepper
• 1 tbsp capers
• 2 tbsp red onion

Instructions

1. 1

   Toast the sourdough slices over medium heat in a toaster or cast-iron skillet until golden brown and crispy, about 2-3 minutes per side. Immediately spread a thin layer of butter on each warm slice while still hot.

2. 2

   Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a small bowl. Mash gently with a fork, leaving it slightly chunky, then season with a pinch of sea salt and black pepper.

3. 3

   Divide the mashed avocado evenly between the two buttered toast slices, spreading it in a thin, even layer with the back of a spoon or fork.

4. 4

   Arrange 2 oz of smoked salmon on top of each avocado toast, folding the delicate slices loosely so they drape naturally across the surface.

5. 5

   Scatter the capers and thinly sliced red onion over the salmon, then tear fresh dill leaves and sprinkle them generously across the top.

6. 6

   Squeeze fresh lemon juice over each toast—about one-quarter of the lemon per slice—and finish with a final pinch of sea salt and black pepper. Serve immediately while the toast is still warm.

Tools you’ll need

• Toaster or cast-iron skillet
• Small bowl
• Fork
• Spoon
• Cutting board

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