Avocado Toast with Smoked Salmon

There’s a little café in Seattle my husband and I stumbled into on a drizzly anniversary trip years ago. We were damp and a little lost, and the smell of coffee and toasted bread pulled us in. I ordered their avocado toast with smoked salmon, mostly because I was cold and it sounded substantial. Friends, it was a revelation. It felt impossibly elegant, like something you’d order at a fancy brunch spot, but as I watched the cook make it, I realized it was dead simple. I came home and recreated it immediately. This is my version of that memory—a little taste of a perfect, rainy morning.

Quick Look

Why You’ll Love This Recipe

• It feels incredibly luxurious but takes less than 15 minutes from start to finish.
• The combination of creamy, smoky, and briny is a total flavor explosion in your mouth.
• It’s my go-to impressive-but-easy brunch dish for when I have friends over.

Grab These

• 1 slice of a dense, seedy multigrain bread or a dark rye (it stands up to the strong flavors beautifully)
• 1 ripe avocado
• 2-3 thin slices of high-quality cold-smoked salmon (please, not the bright pink, rubbery stuff)
• 1 tbsp of full-fat sour cream or Greek yogurt
• 1 tsp of fresh dill, chopped, plus more for garnish
• ½ a small shallot, very thinly sliced (red onion works too, but shallot is milder)
• 1 tbsp of capers, drained
• A big squeeze of fresh lemon juice
• Freshly cracked black pepper (a must!)

Let’s Make It

Okay, first thing’s first: we’re building layers of flavor here. Start by mixing your sour cream (or yogurt) with the chopped fresh dill and a tiny pinch of salt. Let that sit while you prep everything else so the dill flavor can really infuse. I call this my “quick herbed cream.” It makes all the difference.

Toast your bread until it’s nice and crisp. I find a hearty multigrain or a dark rye is the perfect, nutty counterpart to the rich salmon and avocado—it doesn’t get lost. While it’s toasting, prep your avocado. I like to mash it roughly with a fork this time, leaving some texture, and then stir in a big squeeze of lemon juice. We’re leaning into the bright, acidic notes to cut through the richness.

Now, for the assembly. This is key. Take your hot, toasted bread and spread a thin layer of the herbed cream right onto it. This is your flavor-sealing, moisture-blocking base layer. Next, spread your lemony avocado mash over the cream. Then, artfully drape those beautiful silky slices of smoked salmon over the avocado. Don’t just plop it on—make it look pretty! You eat with your eyes first.

Finally, the toppings. Scatter those thin shallot slices over the salmon—they provide a sharp, crisp bite. Dot the whole thing with the briny little pops of capers. Finish it all with a generous amount of freshly cracked black pepper and one more tiny sprinkle of fresh dill. The pepper is non-negotiable; it’s the perfect partner for smoked salmon.

Nutritional Facts (Per Serving)

Variations & Add-Ins

• The Everything Bagel Remix: Swap the herbed cream for a thick schmear of plain cream cheese and sprinkle everything bagel seasoning over the top. It’s basically a deconstructed, elevated everything bagel.
• Add an Egg: For the ultimate decadent version, add a soft-poached egg on top of the salmon. The runny yolk mixed with the other flavors is sublime.
• Cucumber Crunch: Add a layer of very thinly sliced English cucumber underneath the salmon for a fantastic fresh crunch.

Serving Ideas

This is a complete meal all on its own. I always serve it with a lemon wedge on the side for an extra squeeze. If I’m making a brunch spread, I’ll pair it with a simple fruit salad or a pot of really good, strong English Breakfast tea.

Storage & Reheating

This toast is 100% not for storing. It’s an eat-immediately situation. You can prep the herbed cream and the mashed avocado (with plenty of lemon) separately a few hours ahead, but assemble right before serving to avoid a soggy catastrophe.

My Two Cents

Do not salt the avocado mash heavily. The smoked salmon and capers are already plenty salty. Always taste it after you’ve added the lemon juice before you even think about adding more salt. I’ve made this mistake so you don’t have to!

You Asked, I’m Answering

• “What’s the difference between cold-smoked and hot-smoked salmon?” Great question! Cold-smoked (like lox or Nova) is what I use here—it’s silky, smooth, and raw-cured. Hot-smoked salmon is flakier, more like cooked fish, and has a different texture. It would work, but it’s not the classic vibe we’re going for.
• “My capers are always so salty! What can I do?” If they’re the salt-packed kind, give them a good rinse. For brined capers, you can soak them in cold water for 10 minutes and then pat them dry. It tames their saltiness perfectly.