Begin by preheating your toaster or oven to 400°F (200°C). Slice your rustic sourdough or multigrain bread into thick pieces and toast them until golden brown and crispy, about 5–7 minutes.

While your bread is toasting, cut ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Add fresh lemon juice, a pinch of sea salt, and black pepper, then mash until creamy but still slightly chunky—this should take about 2–3 minutes. Transfer the avocado spread into a serving bowl and set aside.

Next, take your smoked salmon and gently tear it into decorative folds. Arrange these elegant folds in a pattern across the serving board.

Carefully slice cherry tomatoes, cucumbers, radishes, and red onions. Assemble these vibrant toppings into small groups or bowls around the smoked salmon and toast on the board. Sprinkle the capers and fresh herbs around.

For those who want an extra touch, place sliced hard-boiled eggs on the board. Sprinkle flaky sea salt and crushed red pepper flakes, and prepare a bowl of olive oil for drizzling.

Lastly, gather everyone around and encourage your guests to create their combinations by spreading the creamy avocado on toasted slices, adding their favorite toppings.