Avocado toasts topped with smoked salmon, sliced avocado, crunchy spiced pistachio dukkha. Simple yet impressive, this makes a perfect light brunch or breakfast or appetizer! Elevate your everyday avocado toast to a new level with creamy smoked salmon and a nutty pistachio dukkha, some sliced radishes and microgreens. It’s packed with omega-3s goodness and so tasty too.
Serving Suggestions
For Breakfast, Brunch and Light Lunch: Toast a grainy slice of wholesome bread. Pile your smoked salmon, avocado slices, a few sliced radishes, sprouts and pistachio dukkha for a flavorful toast. If you need extra protein, cook up a soft boiled egg and pile it on.
For an Appetizer Slice crostini sized sourdough, baguette or your favorite bread bread. Lightly brush with a little olive oil, then toast or grill under a oven or on a skillet. Pile on the smoked salmon, avocado, and topped with dukkha and serve.
All About Egyptian Dukkha
Dukkah or duqqa, pronounced as doo-kah, is a traditional Egyptian blend of nuts, seeds, and aromatic spices. This toasty seasoning or finishing topper has a blend of heady spices like cumin, coriander, fennel seeds and a little heat from chili flakes. Make dukkah to add finishing touches to hummus, soups, avocado toasts, dipping oils, toasted pita with olive oil, roast veggies, baked salmon or fish, salads and literally everywhere you need some crunch and boost of flavor. Dhukka is available in many artisial stores, but I found making a small batch at home has some much more flavor and freshness.
Dhukka is a versatile condiment and can be made with various combinations of nuts, seeds and spices. Sesame seeds, hazelnuts are the common denominator along with spices like fennel seeds, coriander and cumin. Nuts like pistachios, almonds, walnuts, peanuts are other choices.
How to Make Dukkha
Start with nuts and seeds. Toast your own raw nuts and sesame seeds for the best flavor. Once toasted leave it to cool. Cooling will keep the nuts get toasty and help not turning into butter. Use a small food processor to pulse a few times, checking periodically. You’re looking for a chopped consistency not ground up into a powder consistency, a bit like what you have in baklava. Add your spices and mix well.
- Nuts: Hazelnuts, Almonds, Walnuts and Pistachios are the most common and the best flavor. I have seen toasted coconut flakes added, I’m not a fan of coconut flakes, but I think it will work as well.
- Sesame Seeds: classic and the best.
- Spices: Cumin, Coriander and Fennel seeds: Typically whole and crushed spices are used in Dukkha. I like it this way for visual texture and tiny bursts of flavor. Ground spices will work well too specially if you don’t like a surprising burst of whole/crushed spices.
- Kosher salt: for flavor
- Chilli Flakes: for some heat, but it’s optional
Smoked Salmon Avocado Toast with Pistachio Dukkha
Equipment
- Toaster
- small food processor
Ingredients
- 4 slices seedy wholegrain sliced bread
- 4 oz smoked salmon
- 1 large Hass avocado, thinly sliced
- 3 radishes, thinly sliced
- small handful of microgreens
Pistachio Dukka
- ½ cup shelled pistachio
- 3 tbsp raw almonds
- 4 tbsp heaped sesame seeds
- 1 tbsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ¼ tsp chilli flakes
- Kosher salt as needed
Instructions
- To Make Dukkha
- Heat a small skillet and add the almonds. Toast them without any oil for 3-4 minutes until they begin to get toasty with a little color. Take it off the heat and cool for a few minutes.
- In the same pan add the sesame seeds and toast them for 3-4 minutes on medium heat, moving them so they don’t burn. Take it off the heat and cool slightly.
- Add the almonds to a small food processor and pulse 2-3 times so they get chopped. Now add toasted sesame seeds, pistachio and pulse a 3-4 times.
- Add the whole spices and pulse 3-4 times. Your looking for some texture but not ground up completely. Transfer to a jar and use as needed. Makes 1 cup
To Make The Toast
- Toast your sliced bread to the desired toastiness. Divide the avocado into 4. Place ¼ avocado slices on each slice. Place about 2-3 slices of smoked salmon. Sprinkle about 1-2 tbsp dukkha, add a few radish slices and microgreens. ENJOY!!
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