Avocado Toast With Boquerones and Smoked Paprika Recipe

By
Niki Achitoff-Gray
Niki Achitoff-Gray
Niki Achitoff-Gray

Niki Achitoff-Gray is the former editor-in-chief at Serious Eats and a graduate of the Institute of Culinary Education. She's pretty big into oysters, offal, and most edible things.

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Updated Mar. 06, 2019
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Vicky Wasik

This open-faced avocado sandwich gets a dose of bright, tender boquerones (vinegar-marinated fresh anchovies), a squeeze of fresh lemon juice, and a light dusting of paprika. The result is creamy, smoky, tart, briny, and immensely satisfying all at once.

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Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 1 serving

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Ingredients

  • 1 slice country or sandwich bread, approximately 1/2 inch thick
  • Extra-virgin olive oil
  • 1/2 medium pitted and peeled Hass avocado
  • Freshly squeezed lemon juice to taste, from 1/2 lemon
  • 3 boquerones, plus more to taste
  • Smoked paprika
  • Flaky sea salt

Directions

  1. Lightly brush bread with olive oil and toast to desired level of doneness. Top with avocado and mash with a fork to cover entire surface. Add a squeeze of lemon juice and top with boquerones. Dust smoked paprika over entire sandwich and sprinkle with salt. Serve.

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