Avocado toast is all the rage these days and I have always loved avocado and smoked salmon together. So this toast is really a mash up of the popular avocado toast and the best flavors from Sunday's lox and bagels.
A more delicate and less salty smoked salmon subs for the lox and the avocado mash incorporates shallot and lemon, my two favorite garnishes for the fish. If you like capers with your smoked salmon, add capers to the mash. Same with a slice of tomato. If you like it, add it. The creamy mouth-feel of the avocado is the perfect base for the smoky cured fish.
The key to a great loaded toast like this is using the best possible ingredients you can find, beginning with the bread. I prefer a multi grain loaf that I can cut myself into a rustic slice. I slice it on the bias making it a tad longer than if I cut the loaf straight-on. The other secret is to toast the bread naked and let it sit in the toaster until it is cool enough that it won't steam up the plate or your toppings. This will ensure that it stays crunchy with every bite.
Toast With Smoked Salmon and Avocado Mash
1 ripe avocado
1/2 small shallot, grated with a wand-style grater
Zest of 1 lemon, plus 1 teaspoon of juice
Flaked sea salt, such as Maldon
Ground black pepper
2 long slices whole-grain bread
4 slices smoked salmon (enough to cover the 2 slices of bread)
Capers, chopped fresh chives or sliced tomato, to serve
Halve and pit the avocado, then slice each half into cubes within the skin. Use a spoon to scoop the avocado into a bowl. Add the shallot and the lemon zest and juice. Mix, mashing lightly but leaving some chunks. Season with salt and pepper.
Toast the bread and let sit in the toaster to cool for 3 minutes. Set each slice of bread on a serving plate and top with half of the avocado mixture and half of the salmon. Top with capers, chives or tomato slices, as desired.
Makes 2 servings.
Food on 07/13/2016