“Delightful Australian Paleo Brunch: Smoked Salmon Avocado Toast on Sourdough”

This sensational Paleo brunch dish features smoked salmon, ripe avocado, and crusty sourdough bread, offering a mouth-watering combination of flavors and textures. Ideal for those looking to enjoy the best of Australian cuisine without compromising on dietary restrictions, this easy-to-make recipe is perfect for a special weekend breakfast or a weekday treat.

Time: Prep time: 10 minutes - Cook time: 5 minutes - Total time: 15 minutes

Servings: 2

Difficulty: Easy

Cuisine: Australian, Paleo

Allergens

Fish (salmon), Gluten (sourdough)

Ingredients

2 slices of Paleo
friendly sourdough bread
4 oz smoked salmon, roughly chopped
1 ripe avocado, mashed
1 tbsp fresh lemon juice
1/4 cup cherry tomatoes, halved
1 tbsp chopped fresh dill
2 tsp olive oil
Salt and pepper to taste

Instructions

Preheat oven to 350°F (175°C).
Place the sourdough slices on a baking sheet and toast in the oven for 5 minutes or until golden brown. Remove from the oven and let cool slightly.
In a small bowl, combine mashed avocado, lemon juice, half of the dill, salt, and pepper. Mix well to create a smooth spread.
Spread the avocado mixture evenly over both slices of toast.
Top with smoked salmon, cherry tomatoes, and remaining dill. Drizzle with olive oil for added richness.
Plate and serve immediately. Enjoy!

Chef’s Insight

This dish highlights the best of Australian brunch cuisine, combining smoked salmon and avocado in a simple yet satisfying way.

Notes

Be sure to use ripe avocados for the perfect creamy consistency in this dish.

Substitutions

For a non-Paleo option, you can use regular bread instead of sourdough. To make it nut-free, be sure to check the ingredient list on your sourdough and salmon labels for potential allergens.

Alternative Preparations

If using fresh salmon fillets, simply smoke them at home or pan-fry for a delicious alternative to store-bought smoked salmon.

Alternative Methods

You can also prepare this dish with poached eggs instead of smoked salmon for an egg-centric Paleo brunch option.

Best Storage Practice

Store leftover sourdough in an airtight container at room temperature to maintain freshness. Refrigerate any unused avocado spread and use within 1-2 days.

Shelf Life

Fresh salmon has a shelf life of 2-3 days refrigerated, while sourdough can last up to 4 days on the counter and 7 days in the fridge.

Plating Tips

Arrange the toast on a white plate with ample negative space for an elegant presentation. Garnish with additional dill sprigs for visual appeal.

Nutrition Facts

This recipe provides a good source of omega-3 fatty acids from the smoked salmon, healthy fats from avocado, and fiber from the whole grain sourdough.