Ripe avocado gets smashed with fresh lemon juice, flaky sea salt, and cracked pepper until it's creamy with just the right amount of texture, then piled onto crisp, golden toasted bread. Silky smoked salmon drapes over the top, joined by briny capers, thin ribbons of red onion, and a scatter of fresh dill for a bright, savory finish. A squeeze of lemon at the table pulls the whole thing together into a fresh, restaurant-worthy bite. It's a quick, no-fuss way to turn a handful of simple ingredients into something that feels special, and it's a solid pick for a gluten free breakfast, brunch, or light lunch. Serve it right away while the toast is still warm and crackling at the edges for the best contrast against that cool, creamy avocado.
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Toast the bread slices in a toaster or under a broiler until deep golden and crisp at the edges, about 2–3 minutes per side under the broiler.
Scoop the avocado flesh into a small bowl. Add the lemon juice, salt, and pepper, then smash with a fork until mostly smooth with a few chunky pieces remaining.
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