Avocado Toast with Smoked Salmon
Whole-grain toast topped with ripe avocado, lightly smoked salmon, cucumber slices, and fresh dill. A quick, no-cook breakfast.
- Time
- 10 min
- Serving
- 367 kcal
- Ingredients
- ≈ $3.50
- Protein
- 17 g
Ingredients
- 1 Whole-grain breadpack 350 g ≈ $2.17 60 g
- 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
- 3 Lightly salted salmonpack 200 g ≈ $9.00 50 g
- 4 Lemon≈ $4.70 per kg 5 g
- 5 Cucumbers≈ $3.67 per kg 40 g
- 6 Dillpack 50 g ≈ $1.80 3 g
- 7 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the salmon paper-thin, the cucumber5 into thin rounds, and finely chop the dill6.
Peel, pit, and mash the avocado2 with a fork, mixing in lemon4 juice and a pinch of salt until smooth.
Toast the bread lightly3 in a toaster or dry skillet for 1–2 minutes per side if desired.
Spread the avocado2 mash over the toast, then layer on cucumber5 and salmon slices.
Finish with a sprinkle of dill6 and serve immediately.
Tips
- Why it works
- Lemon juice keeps the avocado from darkening and cuts the richness, which would otherwise overpower the lightly salted salmon.
- Substitutions
- Swap the salmon for lightly salted trout, 50 g, or a boiled egg, 1 pc. You can swap the dill for green onion.
- Common mistakes
- The bread goes soggy and the toast falls apart in your hands if you spread the avocado on hot bread or assemble it ahead. Let the bread cool and serve right away.
- Storing and reheating
- Eat the finished toast right away. If needed, keep the avocado spread separately for up to 1 day with plastic wrap pressed onto the surface.
- Serve with
- Serve for breakfast with tea or coffee, and add a poached egg if you want it more filling.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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