- 1½ teaspoon (7g) extra-virgin olive oil
- ½ teaspoon ground turmeric
- 1 large egg
- Salt and pepper
- 1 large slice whole-grain or sourdough bread (use GF if needed)*
- ½ a ripe avocado
- 2 ounces smoked salmon**
*I recently tried a gluten-free sourdough bread made by Simple Kneads, and it was the best I’ve eaten to date. There are three flavor varieties and the texture and taste is excellent.
**You may eyeball the salmon amount－aim for enough to cover the toast in an even layer. “Meatier” hot smoked salmon could be used instead of the lox-like variety (just flake it into small chunks), or you could use leftover salmon from last night’s dinner if you happen to have some on hand.
A few more things…
•The toast is delightful as is, but for an extra hint of fresh flavor if desired, you may sprinkle chopped fresh herbs like cilantro, parsley, or chives over top.
•Once opened, store smoked salmon in the coldest part of your refrigerator (usually the bottom shelf), well-wrapped, where it will keep for up to one week.