Description
These smoked salmon toasts are an easy brunch recipe that requires no cooking. Smoked salmon and avocado piled high on a crostini with a lemon and caper gremolata is the perfect dish for breakfast, brunch or a party.
Ingredients
8 slices of French bread cut on the diagonal, half-inch thick and 5 inches long
2 small Hass avocados
4 ounces smoked salmon
1/4 cup red onion finely diced
1/4 cup chopped cilantro
1 tablespoon chopped capers
3 tables olive oil, divided
zest of 1 lemon
salt and pepper to taste
chives for garnish
Instructions
These smoked salmon avocado toasts require no cooking, just a little toasting for the bread.
Crostini: Cut 8 slices of French bread on the diagonal. The slices should be half-inch thick and 5 inches long. Brush with one tablespoon of olive oil and lightly toast.
Avocado: Cut the avocado in half and remove the pit. Peel and thinly slice each half. Gently push on the avocado slices to fan them out like a deck of cards. Take about 1/4 for each piece of toast. Place the slices on the toast and gently mold to fit.
Salmon: Portion the salmon into 8 equal portions of half an ounce each.
Gremolata: Take the remaining two tablespoons of olive oil, the lemon zest, onions, capers and cilantro and mix in a bowl. Add salt and pepper to taste.
Assemble: Top each avocado toast with one portion of smoked salmon and a spoonful of the gremolata across the top.
Garnish: Cut 8 chives about 5 inches long and top each toast with one chive.
Notes
You can use mashed avocado in place of the sliced avocado.
You can make the gremolata and toast the bread ahead of time and then assemble when you’re ready to serve.
You can turn this avocado toast into smoked salmon canapes. Just double the servings from 8 to 16 by cutting the French bread into half-inch rounds (crosswise not diagonal) and top with 1/8 of an avocado and a quarter ounce of salmon.
Nutrition
- Serving Size: 1 toast
Keywords: smoked salmon avocado toast, salmon toast, salmon avocado toast, smoked salmon canape, brunch recipe