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Smoked Salmon & Avocado Toasts

  • 15 m
  • 15 m
Katie Webster
“They would have been canapés back in 1979—today they're trendy avocado toasts. Let your guests creatively customize their nibbles by setting out an array of garnishes for this healthy appetizer.”


    • 1 ripe avocado, pitted
    • 2 teaspoons lemon juice
    • 1 teaspoon minced fresh tarragon
    • 24 toasted cocktail-size slices pumpernickel bread or melba toasts
    • 2 ounces smoked salmon, cut into 24 pieces
    • 1 teaspoon coarse Maldon sea salt
    • Fresh tarragon sprigs, capers, sliced cornichons or olives, poppy or sesame seeds, lemon zest and/or red onion for garnish


  • 1 Mash avocado with lemon juice and tarragon in a bowl. Spread about 1 teaspoon of the mixture on each piece of bread (or toast). Top with salmon and sprinkle with salt. Garnish as desired.
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