Best Smoked Salmon Avocado Toast with Creamy Dill Sauce – Healthy & Easy Breakfast Recipe
Creamy mashed avocado layered on crisp toast, topped with silky smoked salmon and finished with a tangy dill yogurt sauce. A fresh, protein-packed breakfast ready in minutes.
Ingredients
For the Toast
- 2 slices whole-grain or sourdough bread toasted
- 1 ripe avocado mashed
- 4 –6 slices smoked salmon
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Fresh dill for garnish
For the Creamy Dill Sauce (optional)
- 3 tablespoons Greek yogurt or sour cream
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh dill
- 1 teaspoon olive oil
- Pinch of salt and pepper
Instructions
- Prepare the avocado: Mash the avocado with lemon juice, salt, and pepper until smooth and creamy.
- Toast the bread: Toast the bread slices until golden and crisp.
- Assemble the base: Spread a generous layer of mashed avocado over each slice of toast.
- Add the salmon: Arrange smoked salmon slices evenly on top of the avocado.
- Finish with sauce: Spoon small dollops of creamy dill sauce over the salmon.
- Garnish and serve: Finish with fresh dill and cracked black pepper. Serve immediately.
Notes
Tips & Variations
- Add crunch: Sprinkle with capers, pumpkin seeds, or thin cucumber slices.
- Make it spicy: Add chili flakes, harissa, or a drizzle of chili oil.
- Change the herbs: Chives, parsley, or basil work beautifully.
- Swap the sauce: Use whipped feta, cream cheese, or tahini instead.
- Lower carb option: Serve on keto-friendly bread or crisp lettuce leaves.
Storage
- Best enjoyed fresh once assembled.
- Store leftover dill sauce in an airtight container in the refrigerator for up to 3 days.
- Avoid storing assembled toast, as the bread will soften and the avocado may brown.