Paleo Smoked Salmon Toast
Elevate your breakfast or brunch game with this Paleo Smoked Salmon Toast, a deliciously wholesome twist on the classic favorite. Featuring a nutty, grain-free almond and coconut flour bread that’s perfectly fluffy and easy to make, this recipe embraces clean eating without compromising on flavor. Topped with creamy mashed avocado, rich smoked salmon, briny capers, and a hint of fresh dill, each bite is a perfect balance of textures and taste. With just 15 minutes of prep and 25 minutes of bake time, you’ll have a stunning, nutrition-packed dish that’s gluten-free, dairy-free, and Paleo-friendly. Serve it fresh with a squeeze of lemon and a sprinkle of black pepper for a vibrant, crowd-pleasing option. Perfect for weekend brunches, elegant appetizers, or an indulgent way to enjoy smoked salmon any day of the week!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 0.25 teaspoon sea salt
- 3 large eggs
- 3 tablespoons coconut oil, melted
- 1 teaspoon apple cider vinegar
- 6 ounces smoked salmon
- 1 large avocado
- 0.5 medium lemon, juiced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons capers
- 0.25 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 350°F (175°C) and line a small loaf pan with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt.
In a separate bowl, beat the eggs and then add melted coconut oil and apple cider vinegar. Mix well until combined.
Slowly add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Once the bread is cool, slice it into toast-sized pieces.
In a small bowl, mash the avocado and mix in the lemon juice and a pinch of salt.
Spread the avocado mixture evenly over the almond flour bread slices.
Top each slice with smoked salmon, a few capers, and a sprinkle of freshly chopped dill.
Finish with a dash of freshly ground black pepper, and serve immediately.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 7.4 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 32.2 mcg | 161% | |
| Calcium | 364 mg | 28% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1647 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
