Cheers! Cheers! Cheers! Shall we all gather around for a “toast?” No, No, I don't mean the champagne, pass me a smoked salmon & avocado toast!
by Aaron Vinten
Ed. Note—Happy Tuesday! We kick off this Ironman Arizona week with a trip to the brunch cart, as chef and triathlete Aaron Vinten of The Athletes Table brings us a dish we can savor and nibble as we look back over the year that was.
For the endurance athlete community, the approaching cold weather is a signature calling card that old man Winter is moving in and the racing season is coming to a close. The all-mighty New York City Marathon has been run, Phil’s Cookie Fondo in Malibu has come and gone and the Ironman World Championships are all but a distant October memory. So what's next? Maybe just a final Turkey Trot? For most, now is the time to start recovering from a long 2018 racing season, map out the off-season training and start planning the 2019 races calender. And let’s not forget about geeking out over all the new winter training gear. I personally have my eye on the new new Recon Collection cycling kit from Wattie Ink., but there are also plenty of new running shoes I'm interested in trying on too. Looking back on this year, I was lucky enough to participate in a couple new races including the Desert Triathlon in Palm Springs, CA and the amazing Wildflower Triathlon at Lake San Antonio in Bradley, CA. I had such a blast at Wildflower and I can’t wait to go back. They call it the "Woodstock" of triathlon and it is certainly is a fun festival type atmosphere. Be prepared to camp, cook and race with hundreds of other knuckleheads. I know I'm looking forward to the next time I can make it back. So let’s put our feet up, take a big relaxing deep breath and give ourselves a "toast" to an awesome 2018 race season…the avocado kinda toast. More specifically A SMOKED SALMON & AVOCADO TOAST! You'll love this simple recipe that comes together quick and easy that has no real cooking required. It's the off-season, right? Start with some grilled artisan baked sourdough and grill it right on the stovetop over low heat and then layer on a generous amounts of omega-3 rich smoked salmon, smashed avocado and finish it off with some herbs, red onion and creamy lemon creme. It’s a fantastic combinations of flavors and textures. Healthy? Yes. Flavorful? Yes. Should you make it? You bet! Now let's get started...
STEP 1: PRINT THE RECIPE
Print the EASY
recipe card below and follow along with all the pictures! If you don't see the
recipe card below. CLICK HERE! INGREDIENTS
: 1 Loaf Artisan Bread (Sliced, 2 Ripe Avocados, 1-8oz Package Smoked Salmon, 1 Shallot or Red Onion (Thin Sliced), Red Pepper Flake (To Taste), Salt & Back Pepper (To Taste), Fresh Dill or Cilantro (To Taste), Fresh Chive (To Taste), Sesame Seeds (To Taste) LEMON CREME
: 1/2 Cup Sour Cream, 2
Lemons (Juice & Zest), 1-2 Tbls Honey DIRECTIONS:
Gather all your ingredients out in front of you. Turn the stovetop flame to low and place 3-4 slices of bread directly on the cooking grate.
Allow to brown, but not char too greatly.
Adjust heat as needed. 1-2 minutes per side. Toast and slightly char the bread on each side as desired.
Remove from fire.
Repeat as necessary. In a bowl, slightly smash the avocado with a bit of lemon juice and salt to taste.
Mix to combine as reserve to the side. In a another bowl, combine the sour cream, lemon juice and lemon zest. Mix to combine as reserve to the side. Set the toasted bread in front of you and, using a fork, apply about 1/2 an avocado onto each slice of bread. Add 2-3 slices of smoked salmon and add the desired amount of red onion, fresh herbs (dill or cilantro), sesame seeds and chive. Finish the toast with a drizzle of olive oil and lemon creme. EAT! [yumprint-recipe id='37']
STEP 2: PREP YOUR INGREDIENTS
Gather up all the ingredients and get ready to have some delicious avocado toast!
I’m always amazed at how much they charge for these in restaurants. Sure, the salmon and avocado are pricey ingredients, but $15.00 here in Los Angeles for some fancy-pants toast?!
No thanks, I'll make it at home and keep all the leftovers.
You’ll find all these ingredients in your grocery store, which makes this super simple to pull together.
STEP 3: GRILL YOUR BREAD
The bread you choose is a crucial element of this dish. I’d recommend selecting a fresh baked artisan bread and my personal preference is a light rustic sourdough. Try stopping into a specialty bakery or restaurant like Le Pain Quotidien
or these days, many grocery stores even bake up fresh bread on site. As long as you choose something other than white sandwich bread, you’ll be golden.
Slice the bread in about 1/4-1/2 inch slices and grill right on top of the stove over a low flame.
Using a pair of metal tongs, allow the bread to toast for a minute or two so it slightly charred on each side (just don’t let it catch fire). Adjust heat as needed. Remove the bread from the fire and set aside. Repeat as necessary.
STEP 4: LEMON CREME
The fats in avocado and salmon are certainly scrumptious and of the “healthy” kind, but they can still be very heavy on the palate. We want to lighten it up a bit and pull some acid into the dish.
The lemon is your friend here and this lemon creme is perfect. In a bowl combine the sour cream, lemon juice and lemon zest in a bowl and combine. You can chop up some fresh dill if desired and put it right into the creme as well. Set aside and until you're ready to drizzle it over the toast.
In a small bowl,
STEP 5: LAYER IT UP
slightly mash the avocado and season it with a bit of salt and the juice from 1/2 a lemon (increase as desired).
Keep the texture a bit chunky and don’t overwork the avocado like you would when making guacamole.
Line up the charred bread in front of you and start to build your toasts.
Place about 1/2 an avocado on each toast followed by 2-3 slices of smoked salmon. Add your desired about of red pepper flake, sliced red onion, fresh dill or cilantro, sesame seeds and lemon creme.
STEP 6: EAT!
Proteins, carbs and omega-3’s galore, this avocado & smoked salmon grilled toast is a great way to “toast” the end of a great race season. Let’s not kid ourselves though, it’s perfect just about anytime.
The creamy avocado and richly smoked salmon are balanced off by a creamy tart lemon creme, dill, sesame seeds, red onion and chives. It’s a simply perfect delicious dish.