Name: California Pescatarian Power Breakfast: Lemon-Dill Salmon Toasts with Avocado and Pickled Shallots
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 slices hearty whole-grain sourdough bread; 8 oz hot-smoked salmon, flaked into large pieces; 1 large ripe avocado, sliced; 1 small shallot, thinly sliced; 2 tbsp apple cider vinegar; 2 tsp honey; 1/4 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 2 tbsp fresh dill, chopped; 1 lemon, zested and cut into wedges; 2 tbsp extra-virgin olive oil; 1/4 cup microgreens or baby arugula (optional)

California Pescatarian Power Breakfast: Lemon-Dill Salmon Toasts with Avocado and Pickled Shallots

CookwithNewsletter

Inspired by the joyful chaos of food culture and the irreverence of the Las Culturistas Culture Awards, this breakfast is a celebration of California freshness and pescatarian flair. Hot-smoked salmon brings umami and richness, while pickled shallots add zing and crunch. Layered with creamy avocado and brightened by dill and lemon, these toasts are both deeply comforting and a little bit extra—perfect for the kind of morning that deserves its own award show. Serve with coffee or a mimosa for full red-carpet vibes.

Ingredients

Instructions

In a small bowl, toss the sliced shallot with apple cider vinegar, honey, and a pinch of salt. Let it pickle while you prepare the other ingredients—about 10 minutes.
Toast the sourdough bread slices until golden and crisp.
Arrange the avocado slices on each toast. Season lightly with salt and pepper.
Top with flaked hot-smoked salmon.
Drain the quick-pickled shallots and scatter over the salmon.
Sprinkle with fresh dill and lemon zest. Drizzle with extra-virgin olive oil and a squeeze of fresh lemon juice.
Top with microgreens or baby arugula if using. Serve immediately with additional lemon wedges.