Smoked Salmon Toast
Crispy toasted sourdough piled high with silky smoked salmon, creamy avocado, and a tangy lemony cream cheese spread. Finished with briny capers, fresh dill, and a crack of black pepper — an elegant brunch or quick lunch that comes together in 15 minutes but feels special enough for guests.
For 4 servings
- prep
Bring the cream cheese to room temperature.
Take the cream cheese out of the fridge 15 minutes before you start so it softens and spreads easily without tearing the toast.
- mix
Make the lemony cream cheese spread.
1.In a small bowl, combine the softened cream cheese with the lemon zest and 1 tbsp of fresh lemon juice.2.Add a small pinch of salt and mix with a spatula until smooth and fully incorporated.TIPSave the remaining lemon for squeezing over the finished toast — it brightens up the salmon. - prep
Slice the avocado and red onion.
1.Halve and pit the avocado, then thinly slice each half crosswise.2.Very thinly slice the red onion — a mandoline works well here but a sharp knife is fine.3.Drain the capers and rough-chop the fresh dill. - prep · ~4 min
Toast the sourdough until golden and crisp.
Pop the thick-cut sourdough slices into a toaster or under a broiler until the surface is deeply golden with visible grill marks — about 3-4 minutes. You want it firm enough to hold the toppings without going soggy.
TIPWatch closely during the last minute — artisan sourdough can go from golden to burnt fast. - assemble
Spread the cream cheese on each toast.
Divide the lemony cream cheese evenly across the 4 slices of hot toast, spreading it all the way to the edges so every bite is creamy.
- assemble
Layer the smoked salmon and avocado.
1.Drape thin folds of smoked salmon generously over the cream cheese on each toast.2.Fan the avocado slices on top of or alongside the salmon.3.Scatter a few rings of red onion and a sprinkle of capers over each toast.TIPDon't press the salmon flat — letting it drape loosely keeps the texture light and tender. - garnish
Finish with dill, pepper, a squeeze of lemon, and olive oil.
Scatter the chopped dill over the toasts, crack black pepper on top, give each a quick squeeze of the reserved lemon, and finish with a light drizzle of olive oil. Serve immediately while the toast is still warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick-cut sourdough for a sturdy base that won't get soggy under the toppings.
- 2Bring cream cheese to room temperature for smooth, lump-free spreading.
- 3Toast sourdough until deeply golden to create a crunchy barrier against the creamy spread.
- 4Drape smoked salmon loosely rather than pressing it flat to keep the texture light.
- 5Slice avocado just before assembling to prevent browning.
- 6Use a mandoline for paper-thin red onion slices that add crunch without overwhelming.
- 7Assemble just before serving to maintain the toast's crispness and the salmon's silky texture.
Adapt it for your goals.
High-Protein
Swap the sourdough for a seeded protein toast and add a poached or soft-boiled egg on top. The extra protein makes this a more satiating meal for active days or post-workout brunch.
Dairy FreeDairy-Free
Replace cream cheese with a thick, dairy-free yogurt cheese (labneh-style) or blended silken tofu with lemon and salt. This keeps the creamy tang while accommodating lactose intolerance or vegan preferences.
Everything BagelEverything Bagel
Sprinkle everything bagel seasoning over the cream cheese before adding the salmon. The sesame, poppy, garlic, and onion crunch adds a classic deli-inspired twist that pairs perfectly with capers and dill.
Why this is on our healthy list.
Rich in Omega-3s
Smoked salmon provides omega-3 fatty acids, which support heart and brain health.
Healthy Fats from Avocado
Avocado adds monounsaturated fats and fiber, contributing to satiety and stable energy.
Vitamin C Boost
Fresh lemon juice and zest deliver vitamin C, which aids immunity and iron absorption from the salmon.
Frequently asked questions
Yes, any sturdy, thick-cut bread like rye, pumpernickel, or whole wheat works well, but avoid soft, thin sandwich bread as it gets soggy.
