Smoked Salmon & Avocado Toast with Tomato

Ingredients

• 80g Raw wild-caught sockeye salmon
• 100g Hass avocado, peeled, raw
• 64g Whole-wheat bread
• 0g Iodized table salt
• 50g Roma tomato

Method

1. 1Toast the two slices of whole-wheat bread in a toaster or toaster oven until golden brown and crispy, about 2-3 minutes. The bread should be firm enough to hold the toppings without falling apart.
2. 2While the bread toasts, slice the Roma tomato into thin, even slices. Pat them gently with a paper towel to remove excess moisture and prevent the toast from becoming soggy.
3. 3Arrange the avocado slices on a cutting board. Using a fork, gently mash the avocado in a small bowl with a pinch of salt and a light squeeze of lemon juice (if available) to prevent browning and add fresh flavor. Mash to your preferred consistency—some people like it chunky, others smooth.
4. 4Once the toast is ready, divide the mashed avocado evenly between the two slices, spreading it in a thin, even layer. This ensures every bite has avocado.
5. 5Layer the smoked salmon on top of the avocado. If the salmon is in a single piece, gently drape it over the avocado. If it's sliced, arrange the slices in an overlapping pattern for visual appeal.
6. 6Top the salmon with the tomato slices, arranging them slightly overlapping. Season with a small pinch of sea salt and freshly ground black pepper to taste.
7. 7Serve immediately while the toast is still warm and crispy. The contrast between the warm toast, creamy avocado, and cool salmon creates the perfect texture and temperature balance.