Avocado Toast with Smoked Coho Salmon

Ingredients

2 slices of hearty sourdough or multigrain bread, toasted
1 ripe avocado, peeled, pitted, and mashed
4 oz Echo Falls hot-smoked Coho salmon, flaked (this recipe works for any of our flavors: Traditional, Cracked Pepper, or Cajun Spice!)
2 tsp chili jam (adjust to taste)
1/2 lemon, juiced
Salt & pepper, to taste
1 tbsp olive oil (optional, for drizzling)
1/2 cup microgreens

Directions

Toast the Bread: Toast the sourdough slices until golden and crisp. You can drizzle a little olive oil on them before toasting for extra flavor.
Prepare the Avocado: In a bowl, mash the avocado with lemon juice, salt, and pepper. You can add a pinch of chili flakes if you like extra heat.
Assemble the Toast
- Spread the mashed avocado generously over each slice of toast.
- Add flaked hot-smoked Coho salmon over mashed avocado.
- Spoon a teaspoon of chili jam over the flaked coho salmon.
Finish with Microgreens
- Add a generous handful of microgreens on top.
Serve Immediately
Enjoy warm with a side of citrus or a poached egg if you want to make it even more luxurious.

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