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Smoked Salmon Avocado Toast. Elevate your avocado toast game with this simple homemade ingredient! #lunch #smokedsalmon #avocado #avocadotoast #sourdoughbread #lemon #oliveoil #breakfast #breakfastrecipe | The Missing Lokness
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Smoked Salmon Avocado Toast

Course Breakfast, Lunch
Cuisine American
Keyword avocado, avocado toast, lemon olive oil, poached egg, smoked salmon, toast
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 2 people
Author Lokness

Ingredients

  • 2 slices sourdough bread (½-inch thick)
  • 4 ounces smoked salmon slices
  • Poached eggs (optional)
  • Micro arugula (optional)

Lemon Olive Oil:

  • 3 tablespoons extra virgin olive oil
  • Zest from 1½ lemons (washed throughly and pat dried)

Avocado Topping:

  • 2 large ripe avocados
  • 2 - 4 teaspoons fresh lemon juice
  • Kosher salt
  • Ground black pepper

Instructions

  • A few hours (or a day) before, combine olive oil and lemon zest. Cover with plastic wrap and set aside at room temperature (keep in the fridge if using the next day).
  • For the avocado topping, first prepare the avocado. Wash and pat dried the avocados. Cut in half lengthwise, remove the pit. Using a small knife, while the avocado flesh is still in the skin, cut the flesh vertically into ¼-inch slices, then rotate 90˚ and cut into ¼-inch cubes. Scoop out the flesh into a medium bowl. Repeat with the other avocado. Add 2 teaspoons lemon juice, and season with salt and pepper. Mix and stir until creamy with some small avocado pieces, cutting some of the bigger pieces with the spoon. Taste and adjust with more lemon juice and salt.
  • Lightly brush the bread slices with lemon olive oil. In a medium skillet over medium-high heat, warm until hot. Add the bread and toast until nicely charred on both sides, pressing down occasionally, about 4 - 5 minutes.
  • Cut the toast into halves if desired. Top with avocado topping. Divide the smoked salmon and place on top of the toast. Drizzle with a little bit more lemon olive oil over the salmon. Sprinkle with little bit of ground black pepper. Add some micro arugula and poached eggs if using.

Notes

  1. How to make poached eggs: Fill a medium saucepan with 2-inch of water. Bring to a simmer (190˚C). Add egg one at a time carefully in the water and make sure they are in the opposite part in the pan. Turn off the heat and cover with a lid. Cook for 4 minutes. Trim the egg edges with slotted spoon. If not using right away, scoop to a bowl of cold drinking water until ready to use. 
  2. The sourdough bread I used was made by my brother-in-law. It’s a big loaf. My slice is 9-inch long. If your bread is small, use more slices. 
  3. For the olive oil, if you can make it a day ahead, please do that. That gives more time for infusing. There will be leftover olive oil. It should be kept in the fridge and use within a few days. 
  4. When making the avocado topping, you want it to be a bit sour from the lemon and well seasoned. Don’t be shy about the seasoning. And the more you mix, the avocado will break apart and become more creamy.