Course Breakfast
Servings 4


  • 4 Kontos® Greek Lifestyle Flatbreads
  • ¼ Cup Sour Cream
  • 1 tsp. fresh lemon juice
  • ½ tsp. Lemon Zest
  • 1 Small Cucumber
  • 1 Ripe Avocado Peeled, Pitted and Chopped
  • 4 oz. Smoked Salmon
  • 2 Eggs, hard boiled, peeled and sliced
  • 2 tbsp. finely chopped Red Onion
  • 1 tbsp. capers, drained
  • 2 tbsp. dill sprigs
  • 1 small jar salmon roe (optional)
  • Salt & Pepper


  • Preheat oven to 325°F.
    Wrap flatbreads in foil packet and place in oven to warm.
    In a small bowl, stir together sour cream, lemon juice and lemon zest, until smooth. Season to taste with salt and pepper. Set aside.
  • Using a vegetable peeler, slice cucumber end-to-end into long strips, rotating cucumber after every few passes to keep strips even. Discard core.
  • Place chopped avocado in a bowl with olive oil and mash with a fork until spreadable, but still slightly chunky. Season to taste with salt and pepper.
  • Remove flatbreads from foil pack and place on individual plates.
  • Spread approximately one quarter of mashed avocado onto first flatbread; repeat with remaining flatbreads.
  • Top each portion of mashed avocado with 1 ounce salmon and 1-2 egg slices.
  • Drizzle with lemon cream. Add 2-3 cucumber strips to each flatbread, then sprinkle with red onion and capers.
  • Scatter with dill sprigs and finish with a small dollop of salmon roe (optional).
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Avocado “toast” With Smoked Salmon

Elevate everyday toast into this luxurious, brunch-worthy version complete with smoked salmon, capers, and a tangy drizzle of lemon cream.