Lox & Caper Topped Avocado Toast with Lemon-Dill Crème Fraîche
Salmon lox and cream cheese is a classic bagel topper, but if you want to take a healthier approach, leave off the cream cheese and top your toast (or bagel) with avocado instead. This will give you a double whammy of healthy fats, thanks to the salmon and avocado, not to mention the olive oil. For a truly dairy-free toast, just sprinkle on some dill, leaving off the crème. Serves 1.
Ingredients
What you need per serving:
- 1 slice of bread your choice
- Sigona’s Fresh Press Extra Virgin Olive OIl for brushing (Mix it up! Use Sigona’s Garlic Oil.)
- 1/2 to 1 Hass avocado
- About 2 tsp. fresh lemon juice divided
- Salt and black pepper
- 1 thin slice of salmon lox load it up with more if you love lox
- A couple thin slices red onion
- 1 to 2 tsp. capers drained
- 1 to 2 tsp. crème fraîche or plain yogurt
- A couple sprinkles of dried or fresh dill
Instructions
- Depending on the bread you use, either toast the slice in a toaster or on the stove top using a grill pan. If using a grill pan, preheat the pan over high heat. Lightly brush both sides of your bread with olive oil; toast the bread for one minute per side. Set aside.
- Slice open an avocado and scoop out the fruit into a bowl, discarding the pit and skin. Add half the lemon juice and a pinch of salt and pepper. Mash the mixture with a fork, leaving it as chunky or as smooth as desired. Set aside.
- In another small bowl, stir together the crème fraîche or yogurt with the dill and remaining lemon juice.
- When ready to serve, spread the avocado mix on one side of the slice of toast. Trim a piece of lox or two to fit the slice of toast then lay it on top of the mashed avocado. Top the lox with a few slices of red onion, a couple dollops of the crème-dill mixture and the capers. Season with pepper and serve immediately.
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