Smoked Salmon and Avocado Toast
This bagel-and-lox-inspired open-faced sandwich combines avocado and smoked salmon, cut through with tomatoes, capers, and thinly sliced rounds of red onion.
Ingredients
- 1 slice country or sourdough bread approximately 1/2 inch thick
- Extra virgin olive oil
- 1 tablespoon 15g goat cheese, or enough to spread a thin layer over surface of bread
- 1/2 medium pitted and peeled Haas avocado
- 1 teaspoon capers plus more to taste
- 2 slices tomato from 1 medium tomato
- 3 thin slices red onion cut in rounds from 1 medium onion
- 3 pieces thinly sliced smoked salmon
- Freshly squeezed lemon juice to taste from 1/2 lemon
- Kosher salt and freshly ground black pepper
Instructions
- Lightly brush bread with olive oil and toast to desired level of doneness. Spread goat cheese over surface.
- Top with avocado and mash with a fork to cover entire surface.
- Sprinkle capers evenly across surface and top with tomato, red onion, and smoked salmon. Add lemon juice and sprinkle with salt and pepper.
- Enjoy.