Smoked Salmon & Avocado Toast with Dill

Step 1

Toast the sourdough slices over medium heat in a toaster or cast-iron skillet until golden brown and crispy, about 2-3 minutes per side. Immediately spread a thin layer of butter on each warm slice while still hot.

Step 2

Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a small bowl. Mash gently with a fork, leaving it slightly chunky, then season with a pinch of sea salt and black pepper.

Step 3

Divide the mashed avocado evenly between the two buttered toast slices, spreading it in a thin, even layer with the back of a spoon or fork.

Step 4

Arrange 2 oz of smoked salmon on top of each avocado toast, folding the delicate slices loosely so they drape naturally across the surface.

Step 5

Scatter the capers and thinly sliced red onion over the salmon, then tear fresh dill leaves and sprinkle them generously across the top.

Step 6

Squeeze fresh lemon juice over each toast—about one-quarter of the lemon per slice—and finish with a final pinch of sea salt and black pepper. Serve immediately while the toast is still warm.