Smoked Salmon and Avocado Toast
A no-cook open sandwich: crisp pain de mie layered with creamy avocado, smoked salmon and a bright squeeze of lemon. Ready in minutes and high in protein.
- Total
- 10 min
- Prep 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Balancing with acid
- Savory
- Quick
- No cook
Instructions
-
Halve the avocat and scoop the flesh into a bowl. Add the juice of the citron, the salt and the black pepper, then mash with a fork until smooth but still a little chunky.
~4 min
Acid slows enzymatic browning, keeping avocado green, while mashing releases starch for a creamy but chunky texture.
Mash the avocat with the citron straight away: the acid slows the browning and keeps the flesh bright green.
Balancing with acid Add acid gradually and taste as you go; the goal is brightness that lifts the avocado without making it sour. A common mistake is adding all the lemon at once and overpowering the dish.
-
Brush one side of each pain de mie slice with the olive oil.
~1 min
Oil creates a moisture barrier that keeps bread from getting soggy under the avocado.
-
Spread the mashed avocat evenly over the oiled side of both pain de mie slices.
~2 min
-
Drape the saumon fumé over the avocat in loose folds so it covers the toast evenly.
~2 min
Loose folds create air pockets, preventing the salmon from compacting and giving a lighter bite.
Keep the saumon fumé in loose folds rather than flat layers so each bite gets air and a lighter texture.
-
Finish with a last pinch of black pepper and serve right away, while the pain de mie is still soft and the avocat is fresh.
~1 min