Prep the avocado so it’s ready when the toast is hot: halve the avocado lengthwise, remove the pit by gently tapping it with a knife and twisting, then scoop the flesh into a bowl. You want to work quickly so the avocado doesn’t brown; the lemon juice added next will slow oxidation. Mashing in the bowl (rather than slicing) allows a creamy bed that clings to the toast.

Season the avocado: add about 1 teaspoon of freshly squeezed lemon juice, a pinch of flaky salt and a few grinds of black pepper to the avocado. Mash with a fork to a slightly chunky texture—this retains nice mouthfeel and prevents the spread from becoming gluey. The acid brightens the avocado and layers the flavor against the smoky fish.

Prepare the smoked salmon: if the salmon is in a large piece, use a sharp knife to gently slice into portions about 70 g each or leave as ribbons. If you want height and visual appeal, fold each slice into loose rosettes rather than laying it flat—this traps air and makes each bite more delicate. Keep the salmon chilled until assembly so it retains its silky texture.

Toast the bread for maximum texture: preheat a skillet over medium-high heat or set your broiler/toaster. Lightly brush both sides of each slice with the extra-virgin olive oil (this promotes even browning and a crisp, golden crust through the Maillard reaction). Toast 2–3 minutes per side in a skillet until deeply golden and crisp, or under the broiler for 1–2 minutes per side—don’t walk away, as thin bread can go from golden to burnt quickly. Hot, crisp toast contrasts with the cool avocado and salmon.

Assemble right away while the toast is warm: spread a thick layer (about 1/4–1/3 cup) of the seasoned mashed avocado on each piece of toast—the warmth helps the avocado soften slightly and marry with the bread. The avocado layer also creates a foil between the bread and the salmon, preventing sogginess.

Top with smoked salmon and capers: place 70 g of smoked salmon on each toast, folded or ribboned for texture. Scatter 1 tablespoon of drained capers over each to introduce briny pops that cut the richness. If you prefer fewer capers, reduce or omit (they are optional).

Finish with brightness and seasoning: squeeze a little lemon over each toast (about 1/2 teaspoon juice), season with a generous crack of black pepper and, if using, flake on a touch of sea salt. Garnish with chopped fresh dill or microgreens for herbal lift and visual elegance. Serve immediately to preserve the contrast between crisp toast and cool toppings.

Serving suggestion and timing: this is best eaten right away—toast loses its crispness as it cools. If you must prep ahead, toast and cool the bread completely on a rack so it doesn’t steam; re-toast briefly before assembling. Keep the salmon chilled and add just before serving.