This open-face smoked salmon and avocado sandwich combines salty, creamy, zesty, crunchy goodness, for breakfast, lunch, dinner, or hors d’oeuvres!
Two things to start us off:
- This is one of my favorite things to eat. EVER.
- I struggled on the name.
Let’s go with #1 first. This recipe puts together some of the best things on God’s green earth: smoked salmon, avocado, jalapeno, and cilantro. The avocado mixture is almost like guacamole, which is obviously awesome at all times, but it’s even a tiny bit simpler and therefore quicker to throw together.
The smoked salmon is what really puts this dish over the top. You mix the salmon with some unexpected ingredients: a bit of toasted coriander and a touch of orange zest. Of course, on further thought, these seasonings make total sense. Coriander = cilantro, and orange zest is just a mild citrus flavor that complements the lime in the avocado. In fact, the odd man out might be the smoked salmon – yet we all know smoked salmon goes beautifully with avocado, so why not avocado that’s a close cousin to guacamole, and it all just turns into one big beautiful circle of life!
I could eat this not only for lunch, but also dinner, and snacks, and breakfast. More about that later. But let’s not beat around the bush and just admit we want to add an egg to this bad boy right now.
For a solid year, Ross would make this dish sporadically…when I was unavailable to eat it. No joke, I would be out of town, and his parents would come visit, and he would make them this treat. Or Ross went to visit cousins without me and lovingly cooked up this recipe. Since the ingredients are everything I love in life, I was nonplussed every time I missed it, AGAIN. Finally he made it just for me – remember kids, whining pays off! – and it was everything I hoped and dreamed of. The flavors are just the perfect explosion of savory, salty, creamy, and tart.
So to go back to eating it for every meal…we’ve actually put it to work in many situations. It may be because I’m obsessed with eating it whenever vaguely appropriate, but I really think it’s one of the most versatile recipes out there.
- Dinner/lunch: It’s technically an open-faced sandwich, so it’s great for a simple yet slightly fancy entree. Add some grilled asparagus or a bowl of soup on the side, and chow down.
- Appetizer: We regularly serve this one as an hors d’oeuvre at parties. You can make the avocado and salmon ahead of time to reduce party panic. Mix them up at your leisure – even the day before – and store them in the fridge. To keep the avocado from browning, just press some plastic wrap on top of it to seal out the air. Right before your guests arrive, spoon the components on top of a cracker or petite bite of toast. Finger food flavor bombs, right here.
- Breakfast: As mentioned. Add an egg. (To repeat: BOOM.)
However you serve it and eat it, guaranteed happiness.
Now, to move on the naming issue, as mentioned above.
Because let’s be honest about what this is.
This is avocado toast. Or to be a little more descriptive, this is smoked salmon and avocado on toast.
But it’s avocado toast.
I’m very aware avocado toast has been having a moment, although I’m not entirely sure why it’s happening now. Don’t get me wrong, I fondly remember my Californian grandmother introducing me to this wonderful world when I was little, and those creamy green slices on a hot, buttered slice of carbs, with a sprinkling of salt and pepper, well, it blew my tiny mind. But as for why this trend has suddenly popped up everywhere over the past year or so, I can’t explain.
Can’t complain. But can’t explain. And it also makes me feel kinda, well, BAD about sharing a recipe that’s fairly similar to cutting up a veggie and serving it on warm bread. And I’m entirely aware that the world needs another recipe for avocado toast like a woolly mammoth needs a sweater.
But there’s more to this, I promise! The seasonings, the flavors, the specific ingredients we use here: this is more than avocado on toast.
Hence the name: open faced smoked salmon and avocado sandwich.
A mouthful? Maybe, in more ways than one. But I just want to make sure you’re all aware that this is not just a trend. Sandwich says “classic,” right? “Sandwiches” aren’t going anywhere any time soon. And this open faced sandwich? It’s here to stay. Because it’s everything. For every meal.
Yup, add that egg and chow down.
Recipe slightly adapted from Fine Cooking.
- 1-1/2 medium avocados, cut into medium dice
- 1 scallion, thinly sliced
- 3 Tbs. chopped fresh cilantro; whole leaves for garnish
- 4 tsp. fresh lime juice
- ½ to 1 tsp. finely chopped jalapeño
- ¼ tsp. kosher salt
- 1 Tbs. extra-virgin olive oil
- ½ tsp. toasted coriander seeds, coarsely ground (or ¼ tsp. ground coriander, toasted)
- ¼ tsp. finely grated orange zest
- 8 oz. thinly sliced cold-smoked salmon, cut into strips ½ to 1 inch wide
- 4 slices sourdough bread, toasted
- 1 medium clove garlic, halved
- In a medium mixing bowl, combine the avocado, scallion, chopped cilantro, lime juice, jalapeno, and salt, and gently mix with a spoon. Add extra salt to taste if necessary. Don't mash the avocado, but leave nice and chunky.
- In another medium bowl, combine the olive oil, coriander, orange zest, and salmon.
- Rub the slices of toast with the garlic clove for extra flavor. Top each slice of bread with avocado mixture, then with salmon mixture. Garnish with cilantro leaves and a little extra orange zest.
- Serve immediately and enjoy.
To serve appetizer portions, use crackers or bite sized pieces of toast in place of the full-sized toast.
Top with an egg for brunch!
Recipe slightly adapted from Fine Cooking.