5 Ingredients or Fewer

Salmon and Avocado Toasts

December  1, 2011
1 Ratings
  • Makes about 20 toasts
Author Notes

I know it's strange, but the truth is, I really hate seaweed. I do, however, love sushi. My seaweed aversion means that most of the time I am limited to sashimi and nigiri. Now, I'm not complaining, but sometimes a girl wants to mix it up a little. Occasionally, I get lucky and a restaurant is willing to make a roll using soy or rice paper (which blissfully tastes like nothing). When this is the case, I always order the same thing: salmon and avocado. Oh salmon and avocado, has there ever been such a glorious pairing? This hors d'oeuvre amps up the creaminess even further with a swash of crème fraîche. A liberal squeeze of lemon juice balances it out with some acidity. Sea salt and pepper brings the whole bite together. —Cristina Sciarra

Test Kitchen Notes

Both my Norwegian family and my Jewish in-laws look askance at me when I eat lox with avocado. (The former favors scrambled eggs and the latter, of course, cream cheese) But, I think the combination is marvelous, so I knew instantly I wanted to give these toasts a try. They did not disappoint, indeed they were good enough to convince the skeptics! The salty, fatty salmon is a perfect counterpoint to smooth, nutty avocado. The creamy tang of creme fraiche underneath offsets and compliments them both, and then that refreshing squeeze of lemon pulls it all together beautifully and elegantly. Put these on a tray at a party, and I would not leave that corner until I had demolished it! —fiveandspice

What You'll Need
  • 1 baguette
  • 1/2 cup cup crème fraîche
  • 1 package organic smoked salmon
  • 1 ripe avocado, cut into thin strips
  • sea salt, freshly ground pepper
  • 2 lemons, cut into wedges
  1. Cut the baguette into thin rounds and lay them on a serving platter or baking sheet. (Toasting is optional).
  2. Swipe a layer of crème fraîche onto toasted or untoasted baguette rounds. Top with a slice of smoked salmon and one strip of avocado. Sprinkle each toast liberally with sea salt and pepper.
  3. Just before serving, cut the lemons into wedges and scatter them on the serving tray or baking sheet. Guests should squeeze lemon onto their toasts just before eating.

See what other Food52ers are saying.

  • Kathy Sisa-at
    Kathy Sisa-at
  • creamtea
  • fiveandspice
  • boulangere
  • Cristina Sciarra
    Cristina Sciarra
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.

9 Reviews

Kathy S. February 5, 2015
Delicious! I will be making this for lunch a lot!
creamtea June 12, 2012
My family loves loves loves creme fraiche with smoked salmon (well, with almost anything, really). Avocado would be the icing on the cake for us. Must try.
Cristina S. June 12, 2012
I hope you like it!
Tarragon December 26, 2011
For a lighter appetizer to serve with potato latkes, I used this combination on endive leaves instead of baguette slices. It was perfect! In fact, I made them about 1/2 hour in advance; instead of serving with lemon slices I squeezed a little lemon juice on the avocado slices to keep them from discoloring while waiting in the fridge. Garnished with chives just for appearance. It worked out great. Thanks!
Cristina S. December 26, 2011
I am so glad! I love endive!
fiveandspice December 6, 2011
Yum. Avocado and smoked salmon on toast is one of my favorite breakfasts...or lunches...or dinners. Lovely.
Cristina S. December 6, 2011
Try it with crème fraîche! There is something about the tanginess--offset by the creaminess of the salmon and avocado and the acidity of the lemon--that I cannot stop eating!
boulangere December 1, 2011
Love sushi and have no nori aversion. That said, this is beautiful. I love your flavors, colors, and textures.
Cristina S. December 1, 2011
thank you, boulangere!