Avocado Toast with Smoked Salmon
Ingredients
¼ bread loaf
1 avocado
½ lemon
½ teaspoon salt
2 smoked salmon slices
½ teaspoon furikake
1 teaspoon extra-virgin olive oil
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Cut the bread
Use a knife to cut the bread crosswise into 2 slices, each about ¾” thick. Adjust cooking preferences if desired using the button below. Recommended settings for artisan bread are pre-populated. Adjust to a lighter setting if using pre-sliced bread.
¼ bread loaf
bread knife
chopping board
Toast the bread
Place the bread slices directly on the middle shelf of the June Oven. June will notify you when the toast is ready. If desired, follow directions on your June Oven to continue cooking.
June Oven
Cut the avocado
While the bread toasts, halve and pit the avocado. Cut around the length of the avocado, slicing inward until the knife is stopped by the pit. Twist the two halves of the avocado to separate them. Holding the half with the pit in your non-dominant hand, gently strike the pit with the blade of the knife. Once the blade is embedded in the pit, twist the knife to loosen the pit from the avocado half. Lift the blade and pit free from the avocado half and carefully remove the pit from the blade. Discard the pit.
1 avocado
knife
Make the avocado topping
Scoop the avocado flesh from the peel with a spoon and place it in a small bowl. Mash the avocado with a fork until it is smooth. Squeeze the lemon over the bowl with your hands or a citrus juicer. Add the salt and stir to combine.
½ lemon
½ teaspoon salt
small bowl
fork
spoon
citrus juicer
measuring spoons
Assemble the toast
Carefully remove the toasted bread from the June Oven with your hands or tongs. Divide the avocado equally between the toast slices and use a spoon to spread it evenly over each slice.
tongs
Add the salmon
Break the salmon slices into smaller pieces and divide them equally between the toast, arranging them on top of the avocado.
2 smoked salmon slices
Season the toast
Sprinkle the furikake over the salmon. Drizzle the oil evenly over the toast and serve immediately.
1 teaspoon extra-virgin olive oil
½ teaspoon furikake
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