Smoked salmon toasts

Name: Smoked salmon toasts
Total time: 10 min
Yield: 6 to 8
Ingredients: 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

“It’s almost as easy to make this pretty dish for 20 people as it is for two. The bite of the radishes and fragrance of the dill elevate a quick snack to something really special. ”

Serves 6 to 8

Cooks In10 minutes

DifficultySuper easy

Jamie Magazine Mother's day Dinner Party Snacks Christmas Breakfast

Nutrition per serving

Calories 189 9%
Fat 10.3g 15%
Saturates 2.5g 13%
Sugars 1.6g 2%
Salt 1g 17%
Protein 11g 22%
Carbs 14g 5%
Fibre 4.1g -

Of an adult's reference intake

Jamie Magazine

By Union Jacks

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Ingredients

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

Tap For Method

Jamie Magazine

By Union Jacks

Tap For Ingredients

Method

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.
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.
Spread the avocado over the crispbread or rye toast slices, then top with slices of salmon.
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.