Extreme Salmon Toast
Did you know that "avocado" comes from the Nahuatl word for testicle? It was likely meant in a metaphorical sense, but who can deny that avocados come off as a bit lewd?
What Makes an Avocado Toast the Best?
Hands down: the cheese. If you don't have a nice, creamy cheese spread, your avocado toast will taste like dirt.
In this recipe, I recommend a smooth goat cheese spread, but feel free to substitute it with your personal favorite type/brand (if you have one). The sour cream sauce we're making in this recipe adds a good amount of cool, creaminess, but nothing beats biting down on a slab of toast that's been smothered in cheese.
Prep: 10 min | Cooking: 5 min | Total: 15 min
Yields 4 toast things; 2 servings
Sour cream (1/3 cup)
Mayonnaise (1 tbsp)
Lemon juice (1/2 tbsp)
Ground cardamom (1/4 tsp)
Extra virgin olive oil (2 tbsp)
Ciabatta or sourdough bread, sliced (2 slices, each cut in half diagonally)
Salt & Pepper (to taste)
Goat cheese spread (enough to spread on 4 slices of bread)
Avocados, sliced (8 wedges)
Smoked salmon (4 thin strips)
Dill sprigs (just a few)
In a small bowl, mix together sour cream, mayonnaise, lemon juice, and cardamom. Place in fridge while you make the other stuff.
Heat oil on a medium size skillet over medium-high heat. Toast the bread slices, seasoning with salt and pepper, until each side is golden brown. Place toasted bread onto serving dish(es).
Assemble the toast by first slathering the bread with goat cheese spread. Place 2 avocado slices on each bread slice.
Before placing salmon on top of the toast, fold each strip as if you were making a cone. Place on the bread so that they form something resembling a cradle.
Spoon your sour cream sauce into each cradle (you may have a bit left over). Garnish with dill sprigs and serve immediately.