Smoked salmon-and-avocado toasts


  • Prep Time20 mins
  • Total Time20 mins
  • Makes12 toasts
*PLUS Baking Time: 6 minutes


  • 1 baguette

  • 1/2 small red onion

  • 1/2 cup sour cream

  • 1 tbsp freshly squeezed lime juice

  • 1/2 tsp ground cumin

  • 1/4 tsp salt

  • 1/4 tsp ground black pepper

  • snipped chives, optional

  • 1 avocado

  • 12 slices smoked salmon, about 250 g


  • Preheat oven to 400F (200C). Cut 12 slices from baguette, each about 1/2 inch (1 cm) thick. Serve leftover baguette with dinner or use the next day for french toast. Arrange slices on a large baking sheet. Toast in centre of 400F (200C) oven, turning over halfway through, until bread is golden and crisp on both sides, from 6 to 8 minutes. Remove from oven. Cool on a wire rack.

  • To make cumin-lime sauce, finely mince onion. It should measure about 1/4 cup (50 mL). Do not use any more than this or the onion will be overpowering. Place in a small bowl. Stir in sour cream, lime juice, cumin, salt, pepper and chives, if using. Taste, then add more seasoning, if needed.

  • Slice avocado in half, remove peel and discard pit. Slice each half crosswise into 12 slices, each about 1/4 inch (0.5 cm) thick. Spread slices out, then sprinkle with additional pinches of salt and pepper, if you like. Spread about 1 heaping teaspoon (7 mL) cumin-lime sauce over each baguette toast. Place 2 slices of avocado on each toast. Cover with a piece of salmon, folding over or draping to fit. Then place 1 teaspoon (5 mL) sauce on salmon. Repeat with remaining toasts, salmon and sauce. Arrange on a platter and serve immediately.

Nutrition (per serving)

Calories 104, Protein 5.4g, Carbohydrates 9.4g, Fat 5.2g, Fibre 1.3g, Sodium 287mg.

These flavourful three- or four-bite appetizers combine smoky salmon with creamy avocado and a light cumin-lime sauce. We love them with a little bubbly to begin a special meal.

Make ahead

Toast baguette slices up to 2 days before serving. Store in an airtight container at room temperature. Prepare cumin-lime sauce up to 1 day ahead. Wrap and refrigerate. Don't slice avocado until just before it's needed (or else it will turn brown). When ready to serve, slice and peel avocado and assemble toasts.