Great British Bake Off: pastry week 
Veg recipes from Jamie’s new book 
Seasonal vegetables and produce: month by month 
Jamie’s favourite vegetable curry recipes 
Easy & flavour-packed family vegetarian recipes 
Bolognese Ravioli 
Jamieâs Top VEG Tips 
Beef noodle soup: Jamie Oliver 
Potato Al Forno: Jamie Oliver 
How to make pasta, part 3: Gennaro Contaldo 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Smoked salmon toasts
Smoked salmon toasts
Serves 6 to 8
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
Jamie Magazine
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.
Jamie Magazine
