Brunch is absolutely the best weekend meal! I love hanging out with friends and family sipping on a mimosa and munching on these super tasty smoked salmon avocado toasts. On their own, smoked salmon and avocado toast are brunch stars but paired together they are Oscar material!
Crostini plays a supporting role to thinly sliced avocado topped with smoked salmon and a red onion and capers gremolata. I first tried making these little salmon toasts with cream cheese, but it was overpowering. The avocado has a more subtle flavor that lets the salmon shine through. And the gremolata was the perfect complement for both.
This brunch recipe doesn’t require any cooking and can be prepared in advance and assembled just before serving. If you can’t find ripe avocados, substitute avocado mash for the sliced avocado. However, don’t use guacamole for the base because it’s a bit too much with the gremolata.
Let’s review this cast of characters.
How This Easy Brunch Appetizer Stacks Up
Crostini – I used half inch slices of French bread cut diagonally. This gives you more room for smoked salmon and makes it more than just a bite. If you’re pressed for time, you can use store-bought crostini, but it’s better if you can make them. Store-bought crostini tends to be thinner and crispier. And having a thicker slice with a bit of a chew gives you a more satisfying bite and mouthfeel.
Avocado – I used thinly sliced avocado fanned out on the crostini. It looks super fancy and it’s so easy to make. You slice the avocado in half, peel it and thinly slice it from top to bottom. Then you run your fingers over it slightly to flatten and fan the slices like a deck of cards.
Smoked Salmon – I love the way the smokey flavor stands up to the other ingredients in this salmon toast. I had tried making a marinade for the smoked salmon, but it overpowered the salmon. The gremolata gives you a great punch without drowning out the delicate salmon flavor.
Gremolata – I love this part! Gremolata is a traditional Italian herb condiment made with lemon zest, parsley and garlic. My take on it includes red onion, capers and cilantro, instead of parsley. The cilantro tastes so good with avocado!
These Smoked Salmon Toasts Are Super Versatile
These tasty little toasts are perfect for Easter brunch, but they are so friendly and versatile you can serve them at just about any occasion.
Change the crostini for two thick slices of sourdough bread to make smoked salmon avo toast breakfast for two.
Or cut the French bread into half-inch rounds to make smoked salmon canapes for your next party. This recipe makes eight little salmon toasts, but you can double the amount by cutting the bread crosswise into 16 small half-inch rounds.
Hanging out with friends having wine? These are perfect little montaditos, a Spanish tapas dish made with bread piled high with toppings.
This little avocado toast has range, baby!
Don’t know about montaditos? It’s a special type of Spanish tapas (appetizer) made with baguette-style bread topped with all kinds of good stuff. Check out my Ropa Vieja Montaditos recipe to get a better idea.
Ready to brunch? Dale!
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Make brunch even easier with this Brunch Menu e-book that includes an easy-to-make brunch menu, complete with a shopping list and all the recipes you need. Download the book and let’s get cooking!
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.
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
These smoked salmon avocado toasts require no cooking, just a little toasting for the bread.
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.
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.
Portion the salmon into 8 equal portions of half an ounce each.
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.
Top each avocado toast with one portion of smoked salmon and a spoonful of the gremolata across the top.
Cut 8 chives about 5 inches long and top each toast with one chive.
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.
- Serving Size: 1 toast
Keywords: smoked salmon avocado toast, salmon toast, salmon avocado toast, smoked salmon canape, brunch recipe