Ingredients:

  • 2 slices (112g) sourdough bread
  • 1 tbsp unsalted butter
  • 1 ripe avocado (140g)
  • 1 tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1/8 tsp cracked black pepper
  • 4 oz smoked salmon, thinly sliced
  • 1 tbsp non-pareil capers, drained
  • 2 tbsp red onion, thinly sliced
  • 1 tsp fresh dill, chopped
  • 2 tbsp whipped cream cheese (optional)
  • 2 large eggs (optional)
  • 1 tbsp white vinegar (optional)
  • 1 pinch salt (optional)

Instructions:

  1. In a small bowl, combine the scooped avocado, lemon juice, sea salt, and black pepper. Mash with a fork until mostly smooth with a few small chunks remaining.
  2. Toast the sourdough slices until deep golden brown. For a restaurant-style finish, sear the bread in a lightly buttered cast-iron skillet over medium heat until a mahogany crust forms.
  3. If using cream cheese, apply a thin layer to the toast first. Spread a generous, even layer of the avocado mixture across the bread, reaching the edges.
  4. Drape the smoked salmon slices over the avocado in ribbons to create height.
  5. Scatter thinly sliced red onions and capers over the salmon. Garnish with fresh dill and a final pinch of black pepper.
  6. If adding a poached egg, poach the eggs in simmering water with vinegar and salt, then slide one gently onto the center of each toast.