📖 Instructions

1. Start by toasting your bread to your preferred level of crispness. I like mine golden brown with a slight crunch, it adds a delightful textural contrast to the smooth avocado and salmon.
2. While the bread is toasting, prep the avocado. Halve it, remove the pit, and scoop the flesh into a small bowl. Add a squeeze of lemon juice (about 1/2 teaspoon) to keep it from browning and to brighten the flavor. Mash it with a fork until you reach your desired consistency – I prefer mine slightly chunky.
3. Once the toast is ready, spread the mashed avocado evenly over each slice. Don't be shy with it! A generous layer provides a creamy base for the salmon.
4. Now, carefully arrange the smoked salmon slices on top of the avocado. You can fold them, roll them, or lay them flat – whatever looks most appealing to you. I like to create little 'roses' with the salmon for a touch of elegance.
5. Finally, sprinkle a generous amount of everything bagel seasoning over the toast. This is where the magic happens! The savory, garlicky, and seedy mix complements the richness of the salmon and avocado perfectly.
6. If you're feeling fancy, you can add a few extra touches. A sprinkle of red pepper flakes for a little heat, a drizzle of olive oil for extra richness, or a few fresh dill sprigs for a pop of color and freshness are all great options.
7. Serve immediately and enjoy! This toast is best eaten fresh, while the bread is still crispy and the flavors are at their peak. Trust me, you won't want to wait!