Smoked Salmon and Avocado Toast
Creamy avocado mashed with lemon on toasted pain de mie, topped with smoked salmon. A no-cook, high-protein lunch that comes together in minutes.
- Total
- 10 min
- Prep 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Balancing with acid
- Savory
- Quick
- No cook
Instructions
-
Toast the 4 slices of pain de mie until golden and crisp.
~3 min
Toasting drives off moisture and creates a crisp surface that prevents the avocado from making the bread soggy.
If the pain de mie is very soft, toast it a little longer so it stays crisp under the avocado and salmon.
-
While step 1 cooks
While the bread toasts, halve the avocat, remove the pit, and scoop the flesh into a bowl. Mash with a fork until mostly smooth but a little chunky.
~3 min
Mash the avocat with a fork rather than a blender so it stays slightly chunky and holds its texture on the toast.
-
Squeeze 0.5 piece citron over the mashed avocat, add 0.25 tsp salt and 0.25 tsp black pepper, and stir to combine.
~2 min
Lemon juice adds acidity to balance the richness and slows avocado browning by lowering pH.
Balancing with acid Add lemon juice gradually and taste; it should brighten the avocado without making it sour. Too much acid overwhelms the creamy, rich salmon.
-
Spread the avocado mixture evenly over the 4 toasted pain de mie slices.
~1 min
-
Drape 120 g saumon fumé over the avocado toast, dividing it evenly. Serve right away.
~1 min