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A close-up of a dish featuring sliced avocado, sprouts, and orange fish roe on a crispy dark base, served on a white plate with scattered sea salt flakes.

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
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: Californian, Jewish
Calories: 675
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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