Avocado Rye Bread Toast with Smoked Salmon and Sweet Chili Jam

Avocado Rye Bread Toast with Smoked Salmon and Sweet Chili Jam


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This savory avocado toast is perfect for when you want dinner for breakfast. Sweet chili jam has a bit of a kick that will boost your morning mood.

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Chicago, IL

Time needed

1 hour preparation + 5 min cooking

Serving Size / Yield

2 servings


  • 4 red chilies
  • 4 red peppers, deseeded and chopped
  • 1 tablespoon of fresh ginger, chopped
  • 3 cloves of garlic, minced
  • 2 cups of white sugar
  • 1 cup of apple cider vinegar
  • 4 slices of rye bread, toasted
  • ΒΌ of a smoked salmon fillet
  • 2 avocados, pitted and peeled
  • Olive oil, for garnish
  • Green onion, for garnish

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For the jam:
Begin by running the red peppers, chilies, ginger, and garlic in a food processor until well combined. Then transfer to a pot with the vinegar and sugar and bring to a boil. Skim any foam off of the top then turn down the heat and simmer for about 1 hour. Make sure to stir occasionally until thick and sticky. Transfer two an air tight container and refrigerate for up to 3 months.

For the toast:
First, toast the rye bread and mash the avocado in a bowl. Scoop the avocado onto the bread then top with the smoked salmon and a tablespoon of sweet chili jam. Before serving, drizzle with olive oil and a sprinkle of green onion. Enjoy!

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