Jamie Oliver

Smoked salmon toasts

Smoked salmon toasts

Serves 6 to 8
Cooks In10 minutes
DifficultySuper easy
Jamie Magazine
Recipe From

Jamie Magazine

By Union Jacks

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  • 1 ripe avocado
  • 1 tablespoon crème fraîche
  • 1 lemon
  • 70 g radishes
  • 3 sprigs of fresh dill
  • 1 tablespoon cider vinegar
  • 12-16 slices of crispbread or thinly sliced and toasted rye bread
  • 200 g smoked salmon , from sustainable sources
  • ½ a punnet of cress
  • 1 handful of vein sorrel or other colourful baby leaves
  • rapeseed oil
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  1. Halve, stone and scoop out the avocado flesh, then mash with the crème fraîche until completely smooth. If you’re worried about it discolouring, add a small squeeze of lemon juice. Season with a little sea salt and ground black pepper, if you like.
  2. Finely slice the radishes, then pick and finely chop the dill. Toss the radish slices with the dill, vinegar and a little pinch of salt.
  3. Spread the avocado over the crispbread or rye toast slices, then top with slices of salmon.
  4. Sprinkle over the radish slices, then finish with a scattering of the cress and leaves, and a drizzle of rapeseed oil. Serve with lemon wedges.


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