Pickle Latke Avocado Toast

Crispy pickle-packed latkes topped with avocado, sour cream, and smoked salmon, finished with roe, sprouts, and a sprinkle of chili.

Why You'll Love Pickle Latke Avocado Toast

This recipe is built on Carolina Gelen's pickle latke, topped with avocado, smoked salmon, and salmon roe. If you like pickles and potatoes together, this is worth trying.

Tips and Tricks

• Use a cheesecloth or clean kitchen towel to squeeze out as much moisture as possible from the grated potato and onion-dry mix = crispy latkes.
• Don't pack the latkes too tightly when shaping-looser patties create more craggy edges that crisp up beautifully.
• Fry in small batches to avoid crowding the pan and lowering the oil temperature.

Variations

• Vegetarian version: Omit the salmon and roe and top with a poached egg or extra avocado slices.
• Spicy latke mix: Add more cayenne or a finely chopped hot pickle for extra kick.
• Everything bagel style: Sprinkle the final toast with everything seasoning for brunch energy.

Substitutions

• Use matzo meal or panko instead of breadcrumbs if that's what you have.
• Greek yogurt or labneh can stand in for sour cream if preferred.
• No tomato powder? Try a sprinkle of paprika or skip it-there's plenty of flavor already.

Best served with

• Hot black coffee or a dirty chai latte
• Fresh citrus slices or a simple grapefruit salad
• Crispy dill pickles on the side
• Cold sparkling water with lemon

How to Store Leftovers

• Latkes are best fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer at 400°F until crisp again-avoid the microwave.
• Store toppings separately and assemble just before serving.

Common Questions

Pickle Latke Avocado Toast

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Crispy pickle-packed latkes topped with avocado, sour cream, and silky smoked salmon. Finished with roe, sprouts, and a sprinkle of chili. This is avo toast's maximalist cousin, and it doesn't hold back.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Breakfast, Brunch

Cuisine: Californian, Jewish

Calories: 675

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 medium russet potatoes
• 1 medium yellow onion
• 4 large dill pickles
• ¾ cup breadcrumbs
• 2 eggs whisked
• 1 avocado thinly sliced
• Kosher salt to taste
• ½ teaspoon cayenne
• 2 teaspoon black pepper freshly ground
• Sour cream for topping
• Tomato powder optional
• Sprouts optional
• Kashmiri chili to taste
• 1-2 slices smoked salmon
• 1 tablespoon salmon roe
• Neutral oil for frying

Equipment

• Cheesecloth or clean dish towel
• Paper Towels
• Slotted spoon or fish spatula
• Shallow frying pan
• Mixing bowl
• Box grater

Method

 

Make the Latke Mixture

1. Set a cheesecloth over a medium bowl. Grate potatoes and onions directly over the cloth.
2. Wrap tightly and squeeze out as much liquid as possible. Discard liquid and transfer solids to a clean bowl.
3. Slice pickles into ~5mm matchsticks.
4. Add pickles, breadcrumbs, eggs, salt, cayenne, tomato powder (if using), and black pepper. Mix well.

Fry the Latkes

1. Heat 1 inch of neutral oil in a shallow pan over medium heat until it reaches 350-375°F.
2. Scoop a handful of latke mix, squeeze gently to remove excess moisture, and shape loosely into a patty.
3. Fry 2-3 at a time until golden on one side (about 4-5 minutes), then flip and repeat.
4. Transfer to a paper towel-lined plate and season immediately with flaky salt. Repeat with remaining mix.

Assemble the Toast

1. Top warm latkes with a dollop of sour cream, followed by smoked salmon, sliced avocado, and salmon roe.
2. Add sprouts and finish with flaky salt and a sprinkle of Kashmiri chili.

Nutrition

Calories: 675kcalCarbohydrates: 77gProtein: 18gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gCholesterol: 53mgSodium: 5273mgPotassium: 1186mgFiber: 17gSugar: 8gVitamin A: 757IUVitamin C: 23mgCalcium: 184mgIron: 5mg

Notes

Storage: Fry the latkes and keep them plain in an airtight container in the fridge for up to 2 days, they re-crisp nicely in a hot oven or air fryer. Don't top and assemble until you're ready to eat, the avocado, roe, and smoked salmon are best fresh and the toppings will make a warmed latke soggy.

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