Ultimate Smoked Salmon Avocado Toast Recipe 1 Tastefully Grace Arrange avocado slices in a thin layer on the warm toast and sprinkle evenly with salt. (if mashing the avocado instead of slicing, mix the salt into it.) top avocado with tomato, then spinach, then smoked salmon. sprinkle green onions and capers on top and serve immediately. Alternatively, you can slice your avocado thinly. spread the avocado mixture: add a layer of your mashed or sliced avocado to the bread. top with cucumber: arrange the sliced cucumber evenly on top. add smoked salmon: layer about 2 oz. of smoked salmon per person on your toast, along with the pickled red onion.
Smoked Salmon Avocado Toast Yeji S Kitchen Stories Directions. halve, pit and scoop the avocado out into a shallow bowl. mash with a fork until chunky. season with salt and pepper. toast the bread. lightly rub each slice with the cut side of the. Take a piece of your favorite toast, smash avocado right on there, generously layer smoked salmon, thin sliced cukes, homemade pickled onion and everything bagel season (aka heaven). squeeze on some fresh lemon or lime juice and serve with a big, simple arugula salad for lunch or dinner, or cold brew coffee (depending on the time of day!). Ingredients. 1 ripe avocado, pitted. 2 teaspoons lemon juice. 1 teaspoon minced fresh tarragon. 24 toasted cocktail size slices pumpernickel bread or melba toasts. 2 ounces smoked salmon, cut into 24 pieces. 1 teaspoon coarse maldon sea salt. fresh tarragon sprigs, capers, sliced cornichons or olives, poppy or sesame seeds, lemon zest and or. In a bowl, mash the avocados with a fork until smooth. mix in lemon juice, and season with salt and pepper to taste. set aside. toast the bread slices in a toaster until golden and crispy. spread a thin layer of cream cheese on each slice of toasted bread. spread a generous layer of the avocado mixture on top of the cream cheese.
Smoked Salmon Avocado Toasts Recipe Eatingwell Ingredients. 1 ripe avocado, pitted. 2 teaspoons lemon juice. 1 teaspoon minced fresh tarragon. 24 toasted cocktail size slices pumpernickel bread or melba toasts. 2 ounces smoked salmon, cut into 24 pieces. 1 teaspoon coarse maldon sea salt. fresh tarragon sprigs, capers, sliced cornichons or olives, poppy or sesame seeds, lemon zest and or. In a bowl, mash the avocados with a fork until smooth. mix in lemon juice, and season with salt and pepper to taste. set aside. toast the bread slices in a toaster until golden and crispy. spread a thin layer of cream cheese on each slice of toasted bread. spread a generous layer of the avocado mixture on top of the cream cheese. 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. 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. 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.
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