Smoked salmon avocado toast

On weekdays I usually have a simple toast with some smashed avocado and call it a day. But on the weekends it’s another story, then its time for lazy mornings in pajamas and brunch with this Avocado Toast with Smoked Salmon!

More toasts to try for the weekend brunch or light lunch, Garlic Mushroom Avocado Toast or this Avocado Toast with tomato.

Ingredients

These are the ingredients to make this Avocado salmon toast. The measurements and full written instructions can be found in the recipe card at the bottom of the post, this is just a summary of the process.

• Sourdough toast, use your favourite brand or home made.
• Avocado, ripe and creamy. Frozen mashed avocado also works well.
• Asparagus, washed and ends trimmed.
• Cold smoked salmon, thinly sliced.
• Eggs, I always use organic.
• Pickled red onions, this is my easy to amen recipe for the best Pickled red onions.
• For serving: Olive oil, black sesame seeds, fresh dill, salt and black pepper.

See recipe card for quantities.

Instructions

Making this salmon avocado toast is easy and fast, here’s how to make it.

Start by washing the asparagus and break off the woody part at the bottom.

Heat a large fying pan over medium hight heat. Brush the asparagus with a little olive oil and fry until the asparagus are just cooked, turning as needed. The time they take to cook depends on the thickness of the asparagus, test it with a fork. Set aside.

Add 1 tablespoon olive oil to the pan over medium high heat, and heat until the oil shimmers in the pan. Add one egg at a time, giving them space so they don’t merge together while cooking. Gently tilt the pan occasionally while the eggs are cooking to redistribute the oil. Cook for about 2 minutes for runny yolks, 2 ½ to 3 minutes for medium yolks. 

While the eggs are cooking, toast the bread and top with the mashed avocado. Then add the sliced smoked salmon, grilled asparius and top with the fried egg and a few pickled red onions. Garnish with a drizzle of olive oil, fresh dill, a few sesemee seeds and salt and pepper to taste.

Serve imidiately and enjoy!

See recipe card for the full written instructions.

Another one of my favorit toast recipes is this Mexican Street Corn Avocado Toast and this Chickpea Avocado Salad Sandwich tastes amazing for a quick and healthy lunch.

Substitutions and Variations

• Bread – This recipe uses sourdough bread, but any bread of choice will work here.
• Gluten-free – For a gluten free avocado salmon toast, use a gluten free bread. 
• Asparagus – Instead of grilled asparagus, try some fresh or frozen peas. Fry them up in the pan like with the asparagus.
• Onions – The pickled red onions are a perfect topping to this avocado toast. But another option is to grill a slice of red onion with the other veggies.
• Egg – The fried egg can be replaced with a boiled and sliced egg.
• Avocado – The mashed avocado can also be substituted with some guacamole.

Also try this Avocado Toast with Grilled Asparagus and Tomatoes or this Hummus Toast with Avocado and Cherry Tomato.

Top tip

This avocado smoked salmon toast tasted best when served immediately. Make sure to take out all the ingredients and have them ready to go. This recipe can easily be multiplied as many times as needed to feed a crowd.

For a vegan option to this salmon avocado toast, try this Garlic Mushroom Avocado Toast.

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5 from 1 vote

Print

Smoked salmon avocado toast

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

This Avocado Toast with Smoked Salmon is the delux verson of the avo toast, perfect weekend brunch loaded with flavor!

Servings: 2 toasts

Author: Helena

Ingredients

• 2 slices of sourdough toast
• 1 avocado, mashed
• 6 asparagus
• 2 large slices smoked salmon
• 2 eggs
• pickled red onions
• olive oil black sesamee seeds, fresh dill, salt and pepper for serving

Instructions

1. Start by cleaning the asparagus and break off the woody part at the bottom.

2. Heat a large fying pan over medium hight heat. Brush the asparagus with a little olive oil and fry until the asparagus are just cooked, turning as needed. the time they take to cook depends on the thickness of the asparagus, test it with a fork. Set aside.

3. Add 1 tablespoon olive oil to the pan over medium high heat, and heat until the oil shimmers in the pan. Add one egg at a time, giving them space so they dont merge together while cooking. Gently tilt the pan occasionally while the eggs are cooking to redistribute the oil. Cook for about 2 minutes for runny yolks, 2 ½ to 3 minutes for medium yolks.

4. While the eggs are cooking, toast the bread and top with the mashed avocado. Top with the sliced smoked salmon and grilled asparagus. Gently place the fried egg on top and garnish with a few pickled red onions, a drizzle of olive oil, fresh dill, a few sesame seeds, salt and pepper to taste.

   Serve immediate and enjoy!