Copenhagen Avocado Toast

• •8 slices Dark rye bread (like Danish rugbrød)
• •4 Ripe avocados
• •200 Thinly sliced smoked salmon or gravlax
• •1 Small red onion (thinly sliced)
• •0.5 cup White vinegar
• •0.5 cup Water
• •2 tablespoons Granulated sugar
• •0.5 teaspoon Salt (for pickling)
• •0.3 cup Fresh dill (roughly chopped, plus extra sprigs for garnish)
• •6 Radishes (thinly sliced)
• •2 tablespoons Capers (drained)
• •0.5 cup Crème fraîche or full-fat Greek yogurt
• •1 Lemon (half zested and juiced, half cut into wedges for serving)
• •to taste Freshly ground black pepper
• •optional Good quality olive oil

Instructions

1. 1

   Prepare the Quick Pickled Red Onions: In a small bowl, combine white vinegar, water, granulated sugar, and 1/2 teaspoon of salt. Stir until the sugar and salt are dissolved. Add the thinly sliced red onion and let it sit for at least 15-20 minutes while you prepare the other ingredients. This can be done up to a day in advance.

2. 2

   Prepare the Avocado: In a medium bowl, mash the ripe avocados with a fork until desired consistency. Season with a pinch of salt, a squeeze of lemon juice, and a grind of fresh black pepper. Alternatively, slice the avocados thinly.

3. 3

   Prepare the Crème Fraîche Dressing: In a small bowl, mix the crème fraîche (or Greek yogurt) with the lemon zest and a squeeze of lemon juice. Season lightly with salt and pepper to taste.

4. 4

   Toast the Bread: Lightly toast the rye bread slices until they are crisp on the edges but still slightly soft in the center. This provides a sturdy base for the toppings.

5. 5

   Assemble the Toast: Spread a generous layer of the mashed avocado evenly onto each toasted rye bread slice.

6. 6

   Layer the Toppings: Artfully arrange the slices of smoked salmon or gravlax over the avocado. Drain the quick pickled red onions and scatter them over the salmon. Top with thinly sliced radishes and drained capers.

7. 7

   Finish and Garnish: Drizzle each toast with a spoonful of the lemon crème fraîche dressing. Garnish generously with the fresh chopped dill and a final grind of fresh black pepper. If desired, drizzle with a touch of good quality olive oil.

8. 8

   Serve: Serve the Copenhagen Avocado Toast immediately with fresh lemon wedges on the side for an extra burst of citrus.

Chef's Tips

• 💡**Quality Rye Bread is Key:** A dense, dark rye bread (like Danish rugbrød) provides the authentic base. If unavailable, use another hearty, dark bread.
• 💡**Quick Pickling Ahead:** The pickled red onions can be made hours or even a day in advance and stored in the refrigerator. They only get better with time!
• 💡**Avocado Ripeness:** Ensure your avocados are perfectly ripe – soft but not mushy – for the best texture and flavor.
• 💡**Presentation Matters:** Arrange the toppings artfully. The open-faced nature of the toast makes presentation a big part of the appeal. Don't be shy with fresh dill!
• 💡**Customize Your Creaminess:** If you prefer a lighter option, Greek yogurt is a great substitute for crème fraîche. For a richer taste, sour cream can also work.