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Avocado Toast with Smoked Salmon

Upgrade your avocado toast with smoked salmon and furikake, a Japanese condiment that is traditionally sprinkled over steamed rice. In this quick recipe, a light dusting of furikake adds a boost of umami thanks to its blend of dried seaweed flakes, sesame seeds, salt and sugar. Furikake can be found in the Asian section of most grocery stores, but you can use another spice blend--such as za’atar--for a different flavor. This recipe was designed for rustic "artisan" bread. If you're using sliced sandwich bread, follow directions to adjust the toasting preferences when prompted--sandwich bread requires a lighter toast preference setting to prevent overcooking.

Prep Time — 10 min
Cook Time — 5 min
Servings — 2
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Ingredients

¼ bread loaf

1 avocado

½ lemon

½ teaspoon salt

2 smoked salmon slices

½ teaspoon furikake

1 teaspoon extra-virgin olive oil

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preferences

Cut the bread

Use a knife to cut the bread crosswise into 2 slices, each about ¾” thick. Select and confirm preferences using the button below. Recommended settings for artisan bread are prepopulated--adjust preferences to a lighter setting if you are using sliced sandwich bread.

¼ bread loaf

bread knife

chopping board

Toast the bread

Place the bread slices directly on the middle shelf of the June Oven. Toast the bread 4-5 minutes, until it is crispy and lightly browned. June will notify you when the toast is ready. If desired, follow directions on your June Oven to continue cooking.

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Cut the avocado

While the bread toasts, halve and pit the avocado. Cut around the length of the avocado, slicing inward until the knife is stopped by the pit. Twist the two halves of the avocado to separate them. Holding the half with the pit in your non-dominant hand, gently strike the pit with the blade of the knife. Once the blade is embedded in the pit, twist the knife to loosen the pit from the avocado half. Lift the blade and pit free from the avocado half and carefully remove the pit from the blade. Discard the pit.

1 avocado

knife

Make the avocado topping

Scoop the avocado flesh from the peel with a spoon and place it in a small bowl. Mash the avocado with a fork until it is smooth. Squeeze the lemon over the bowl with your hands or a citrus juicer. Add the salt and stir to combine.

½ lemon

½ teaspoon salt

small bowl

fork

spoon

citrus juicer

measuring spoons

Assemble the toast

Carefully remove the toasted bread from the June Oven with your hands or tongs. Divide the avocado equally between the toast slices and use a spoon to spread it evenly over each slice.

tongs

Add the salmon

Break the salmon slices into smaller pieces and divide them equally between the toast, arranging them on top of the avocado.

2 smoked salmon slices

Season the toast

Sprinkle the furikake over the salmon. Drizzle the oil evenly over the toast and serve immediately.

1 teaspoon extra-virgin olive oil

½ teaspoon furikake

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