Ingredients with Measurements:
- 2 slices of bread
- 2 oz. of smoked salmon (lox)
- 1 ripe avocado
- 1 tbsp. of lemon juice
- 1 tbsp. of olive oil
- Salt and pepper to taste
- Optional garnish: chopped chives or red pepper flakes
Special equipment needed:
- Toaster or toaster oven
- Cutting board
- Knife
- Spoon
Step-by-step instructions:
1. Toast the bread to your desired level of crispiness.
2. While the bread is toasting, cut the avocado in half and remove the pit. Scoop the avocado flesh into a small bowl and mash it with a fork.
3. Add the lemon juice, olive oil, salt, and pepper to the mashed avocado and stir until well combined.
4. Once the bread is toasted, spread the avocado mixture evenly onto each slice.
5. Top each slice with the smoked salmon (lox) and garnish with chopped chives or red pepper flakes, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Toaster or toaster oven: 350°F
Serving size:
This recipe makes 2 servings.
Nutritional information:
Calories per serving: 250
Total fat: 16g
Saturated fat: 2.5g
Cholesterol: 10mg
Sodium: 350mg
Total carbohydrates: 20g
Dietary fiber: 7g
Sugar: 1g
Protein: 10g
Substitutions for ingredients:
- Instead of smoked salmon (lox), you can use regular cooked salmon or canned salmon.
- If you don't have lemon juice, you can use lime juice or vinegar.
- Instead of olive oil, you can use any other type of oil or butter.
Variations:
- Add sliced tomatoes or cucumbers on top of the avocado mixture for extra freshness.
- Use a different type of bread, such as whole wheat or sourdough.
- Add a fried or poached egg on top for extra protein.
Tips and tricks:
- Make sure the avocado is ripe but not too mushy.
- You can make the avocado mixture ahead of time and store it in the fridge for up to a day.
- If you're using canned salmon, make sure to drain it well before using it.
Storage instructions:
This recipe is best served immediately, but you can store any leftovers in an airtight container in the fridge for up to a day.
Reheating instructions:
To reheat, simply toast the bread again and assemble the toast as instructed.
Presentation ideas:
Arrange the toast on a plate and sprinkle some chopped chives or red pepper flakes on top for added color.
Garnishes:
Chopped chives or red pepper flakes
Pairings:
This toast goes well with a cup of coffee or tea for breakfast or brunch.
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the avocado mixture is too thick, add a little more lemon juice or olive oil to thin it out.
- If the toast is too soggy, make sure to toast it until it's crispy enough to hold the toppings.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the raw salmon.
- Store any leftovers in the fridge and consume within a day.
Food history:
Lox and avocado toast is a modern twist on the classic bagel and lox breakfast dish, which originated in Jewish delis in New York City in the early 20th century.
Flavor profiles:
This dish is creamy, salty, and tangy, with a hint of smokiness from the salmon.
Serving suggestions:
Serve this toast on a plate with a side of fresh fruit or a mixed greens salad for a balanced meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A