Smoked salmon toasts

Smoked salmon toasts

Smoked salmon toasts

Serves Serves 6 to 8
Time Cooks In10 minutes
DifficultySuper easy
Nutrition per serving Plus
  • 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
Recipe From

Jamie Magazine

By Union Jacks
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

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Union Jacks
Tap For Ingredients

Method

  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.
Please enable targetting cookies to show this banner
Jamie Magazine
Recipe From

Jamie Magazine

By Union Jacks