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Avocado and lightly salted pink salmon toast

Whole-grain bread, avocado, lightly salted pink salmon, lemon. Quick cold toast that can be made ahead.

Time
10 min
Serving
337 kcal
Ingredients
≈ $1.92
Protein
17 g
Avocado and lightly salted pink salmon toast

Ingredients

1
  1. 1 Whole-grain breadpack 350 g ≈ $2.17 60 g
  2. 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
  3. 3 Pink salmon steakspack 600 g ≈ $8.00 50 g
  4. 4 Lemon≈ $4.65 per kg 5 g
  5. 5 Cucumbers≈ $3.67 per kg 40 g
  6. 6 Dillpack 50 g ≈ $1.80 3 g
  7. 7 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

  1. Salt the pink3 salmon 2 hours ahead (or overnight), rinse, and pat dry, then slice thinly.

  2. Mash the avocado2 with lemon4 until smooth and spread evenly over the bread.

  3. Layer avocado2, then salmon, cucumber5 and dill6 on top.

  4. Serve immediately, with a lemon4 wedge if you like.

Tips

Why it works
Salt the salmon 2 hours ahead to draw out water and make it firmer when sliced thinly; unsalted fish will be mushy.
Substitutions
Use cucumber for dill if you don’t have it, or swap pink salmon for canned sardines (drained, 50g) for a similar texture.
Common mistakes
Over-salting the salmon makes it dry; check by tasting a small piece before slicing. It should taste lightly salty, not briny.
Storing and reheating
Eat fresh; avocado browns and salmon loses texture after 2 hours in the fridge.
Serve with
Pair with a cup of black coffee and a handful of walnuts for extra crunch and healthy fats.

In short

  • Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.

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