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Smoked salmon toasts
Tap For Method
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
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.
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