I went back and forth over what recipe I was going to share and, as usual, it was staring me right in the face; Smoked salmon toast it is!
One of my favorite things about working with my sister is that we get to break bread together more often now. And, as we often share, we like to nosh on our favorite things from stores like Trader Joes, Whole Foods, and our local farmer’s markets.
(As an aside, we gave it a few tries and Aldi’s has crept it’s way into the running because it does, in fact, have good, cheap food options. I digress…)
Today’s recipe was created when I brought some smoked salmon from one of the local fishmongers at our farmer’s market to Lauren’s house. While I tried to figure out how to set up our podcast equipment, she turned the smoked salmon into the most delectable savory toast to have ever touched my lips.
And, just to be clear, we aren’t talking about lox. No way!
We prefer smoked whole salmon. It is the opposite of slimy lox–it’s smoky and flaky and so much more delicious for this recipe.
The combination of flavors mixed with summer tomatoes and freshly baked bakery bread is what ties the toast together.
The crunch of the garlic-rubbed bread and the combo of salty, smoky fish topped with peppery arugula and the perfect avocado make my mouth water!
This perfectly piled toast can be enjoyed at every meal!
I promise you, it is TO DIE FOR.
Smoked Salmon Toast
- 4-6 bakery bread, sliced thick Sourdough or Sesame anything taste wondrous.
- 1-2 garlic cloves
- 1 tomato
- 1 C arugula
- 1 avocado
- 1/2 LB smoked salmon I prefer Soft Wave Fish Co,
- 1 lemon juice
- 1/4 C Olive Oil
- Toast bread to desired crispness.
- Rub peeled garlic on one side of toast.
- Top with sliced tomato, arugula, avocado, smoked salmon, lemon juice, drizzle olive oil and salt.