avocado toast with smoked salmon and roe

Categories: Breads, Pizza, Tarts, Posted by Sandy Bergsten


2 thick slices of crusty rustic bread, cut in half

1 ripe avocado

Kosher salt

2 ounces smoked salmon, thinly sliced

1 tablespoon pickled red onion (see recipe below)

1 tablespoon fresh salmon or trout roe

Fresh dill 



Toast the bread. Meanwhile mash the avocado with a pinch of kosher salt. Spoon a generous amount of avocado onto the toast. Drape with pieces of smoked salmon. Scatter a bit of pickled onion. Top with a dollop of roe. Finish with a few small sprigs of dill.

Serves 2


pickled red onions


½ cup rice-wine vinegar

1 tablespoon sugar

1 teaspoon kosher salt

1 red onion, peeled, halved and thinly sliced


In a clean glass jar with a tightfitting lid, mix the vinegar, sugar and teaspoon of kosher salt with 1/2 cup hot water. Shake until the sugar is dissolved. 

Bring a pot of water to the boil and add the sliced onions. Turn off the heat and let the onions sit for a few seconds in the hot water, then drain well. Transfer the onions to the jar with the vinegar. Gently shake to distribute.

The pickled onions will be ready to use in an hour or can be made ahead and kept in the refrigerator for up to a week.

Makes 1 pint

post a comment

Commenting is not available in this channel entry.