Recipe Details
Smoked Salmon and Avocado Toast with Tangy Carrot Salad
Published Oct. 1, 2024
Total Time: 15 minutes | Prep Time: 5 minutes | Cook Time: 10 minutes
Introduction
This elegant lunch dish marries creamy mashed avocado, briny smoked salmon, and tangy carrot strips atop perfectly toasted sourdough. The balanced textures and bright flavors make it a satisfying, restaurant-worthy meal with minimal effort.
Ingredients (Serves 1)
1 small carrot (peeled, shaved into long, thin strips using a vegetable peeler)
1 tablespoon extra-virgin olive oil
2 teaspoons distilled white vinegar
Kosher salt and freshly ground black pepper (to taste)
1 slice sourdough bread (½-inch thick)
1 ripe avocado (peeled, pitted)
1 tablespoon capers (drained, rinsed briefly to reduce saltiness)
3 oz (85g) smoked salmon (sliced into bite-sized pieces)
Step-by-Step Instructions
1. Prepare the Tangy Carrot Salad
Purpose: Let flavors meld while prepping other components.
In a small bowl, combine shaved carrot strips, olive oil, and white vinegar.
Season with a pinch of salt and black pepper; toss to ensure even coating.
Refrigerate for 1–2 days (prep ahead) to allow flavors to develop. Bring to room temperature for 10 minutes before assembling for optimal freshness.
2. Toast the Sourdough Bread
Purpose: Achieve crispy exterior with a soft interior.
Preheat a non-stick skillet over medium-high heat for 2 minutes.
Place the sourdough slice directly on the hot skillet. Toast until golden-brown and crisp on the edges, ~3 minutes per side (adjust time based on desired crunch: longer for extra crisp, shorter for softer texture).
Transfer to a plate to cool slightly (avoid sogginess from residual heat).
3. Mash the Avocado
Purpose: Creamy base with minimal oxidation.
In a medium bowl, add peeled avocado flesh. Squeeze in ½ teaspoon fresh lemon juice (to prevent browning), a pinch of salt, and a grind of black pepper.
Mash with a fork until smooth but retain slight texture (over-mashing leads to runny consistency). Set aside.
4. Assemble the Dish
Purpose: Layer flavors for balanced, bite-sized portions.
Place the toasted sourdough on a serving plate.
Spread mashed avocado evenly across the bread, leaving a small border for visual appeal.
Sprinkle drained capers over the avocado (distribute for briny pops of flavor).
Arrange smoked salmon slices in an overlapping pattern for even distribution.
Top with prepared carrot salad, ensuring all components are visible and accessible in each bite.
Variations & Pro Tips
Salad Enhancements: Swap plain carrots for a mixed slaw (thinly sliced red cabbage + red onion + carrots) with red/white wine vinegar, lemon zest, and a pinch of cayenne for warmth.
Avocado Upgrade: Drizzle with chili oil or flaky sea salt for added depth; avoid over-mashing to preserve creaminess.
Make-Ahead Efficiency: Double the carrot salad and use it as a side for tacos, roasted meats, or grain bowls.
Reader Comments
"Elegant & Versatile": "Delicious 'fancy lunch'! Added shaved red onion to the carrot salad and a generous grind of black pepper—elevated the flavor without overpowering the original components. Perfect for a quick, impressive meal."
"Texture & Flavor Harmony": "Didn’t expect such a balanced profile. The tangy carrot salad, creamy avocado, and briny salmon work seamlessly. No extra spices needed—pure, natural perfection."
"Creative Twists": "Substituted the carrot salad with a slaw of red cabbage, red onion, and carrots (plus red/white wine vinegar, cayenne, and lemon). Stored it, then paired with avocado/capers/salmon. Divine! This slaw also pairs beautifully with gochujang pork tacos."
"Ingredient Quality Note": "Used rice vinegar (mild) and a less-ripe avocado (mediocre). Prioritize ripe avocado and quality vinegar for 5-star results!"
Final Note: This dish balances simplicity and sophistication, ideal for busy workdays or lazy weekends. Customize with your favorite variations, and enjoy the harmonious blend of textures and flavors!