Smoked Salmon Toast Recipe

Preheat and toast

Preheat a skillet or grill pan over medium-high heat. Brush both sides of each sourdough slice with olive oil. Toast the bread 2–3 minutes per side until crisp and golden and edges are slightly charred. Alternatively, toast in a toaster until golden. While warm, lightly season each slice with 1/8 tsp salt and a small pinch of black pepper.

Prepare avocado

Halve, pit, and scoop the avocado flesh into a bowl. Add lemon juice, 1/2 tsp salt, and red pepper flakes if using. Mash with a fork to a chunky spread (leave some small pieces for texture). Taste and adjust seasoning.

If you prefer a smoother spread, mash more thoroughly or briefly pulse in a small food processor.

Make chive cream cheese

In a small bowl, combine the softened cream cheese, chopped chives, lemon zest, and 1/8 tsp black pepper. Mix until smooth and evenly combined. If the cream cheese is too firm, soften with 1–2 tsp warm water and stir to reach a spreadable consistency.

Build the toasts

Spread about 1–1.5 tbsp of chive cream cheese over each warm toasted sourdough slice. Top the cream cheese with a generous layer (about 2 tbs) of mashed avocado, spreading gently to cover.

Arrange 1.5 oz (about 1/4 of the smoked salmon portion listed) of smoked salmon over the avocado on each toast, folding or layering the salmon for height and texture.

Sprinkle each toast evenly with everything furikake (about 1/2 tsp per toast). Scatter extra thinly sliced chives and, if using, a few capers across the toasts.

Finish with a quick squeeze of fresh lemon over each toast to taste (about 1/4 lemon per 4 toasts total). Serve immediately while toast is still warm and fillings are cool.