Make this creamy avocado toast with dill on pumpernickel bread.
Kosher salt and freshly ground black pepper
slice pumpernickel bread
clove garlic, halved
tbsp extra-virgin olive oil
slice thin smoked salmon
Flaky sea salt, for sprinkling
Dill, for garnish
Lemon, for serving
Halve, pit and scoop the avocado out into a shallow bowl. Mash with a fork until chunky. Season with salt and pepper.
Toast the bread. Lightly rub each slice with the cut side of the garlic clove and then brush each slice with some oil.
Divide and spread the mashed avocado evenly among the toasts. Lay a piece of smoked salmon over the avocado. Top with a pinch of flaky sea salt, a few grinds of pepper and some dill. Serve with lemon wedges on the side.