Breakfast · Brunch Dishes
Citrus-Soy Smoked Salmon & Avocado Toast
- Serves
- 4 servings
Bring it to the table
About this recipe.
Smoked salmon and avocado toast with cucumber, pickled ginger, spicy mayo and a citrus-soy dressing.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1/3 cup mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice (plus more to season avocado)
- 3 Persian cucumbers (coarsely chopped)
- 1 avocado (coarsely chopped)
- 1 tablespoon finely chopped pickled ginger
- kosher salt (to taste)
- 4 oz ready-to-eat smoked salmon (torn into bite-size pieces)
- 4 slices country-style bread (lightly toasted)
- toasted sesame seeds (for serving)
- seasoned toasted seaweed snacks (for serving)
Keep the topping gently mixed
Fold rather than stir vigorously so the avocado and salmon remain in distinct pieces. A little dressing goes a long way over the finished toast.
At the table
Serve one generously topped toast per person, with extra spicy mayo on the side.
The cooking plan
How to make Citrus-Soy Smoked Salmon & Avocado Toast.
Mix the mayonnaise and sriracha in a small bowl. In another bowl, stir the soy sauce, lime juice and measured lemon juice together.
Gently toss the cucumbers, avocado and pickled ginger with a little salt and an extra squeeze of lemon.
Dip the smoked salmon pieces into the citrus-soy dressing, then fold into the cucumber and avocado mixture.
Spread spicy mayo over the toast slices. Add the salmon mixture and a small drizzle of the remaining citrus-soy dressing. Finish with sesame seeds and crumbled seaweed snacks.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Citrus-Soy Smoked Salmon & Avocado Toast
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Ingredients
⅓ cup mayonnaise- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice plus more to season avocado
- 3 Persian cucumbers coarsely chopped
- 1 avocado coarsely chopped
- 1 tablespoon finely chopped pickled ginger
- kosher salt to taste
- 4 oz ready-to-eat smoked salmon torn into bite-size pieces
- 4 slices country-style bread lightly toasted
- toasted sesame seeds for serving
- seasoned toasted seaweed snacks for serving
Equipment images are illustrative. Exact products may vary.
Instructions
- Mix the mayonnaise and sriracha in a small bowl. In another bowl, stir the soy sauce, lime juice and measured lemon juice together.
- Gently toss the cucumbers, avocado and pickled ginger with a little salt and an extra squeeze of lemon.
- Dip the smoked salmon pieces into the citrus-soy dressing, then fold into the cucumber and avocado mixture.
- Spread spicy mayo over the toast slices. Add the salmon mixture and a small drizzle of the remaining citrus-soy dressing. Finish with sesame seeds and crumbled seaweed snacks.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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