Smoked salmon toasts

Name: Smoked salmon toasts
Cook time: 10 min
Total time: 10 min
Yield: 6 to 8
Ingredients: 1 ripe avocado; 1 tablespoon crème fraîche; 1 lemon; 70g radishes; 3 sprigs of fresh dill; 1 tablespoon cider vinegar; 12-16 slices of crispbread or thinly sliced and toasted rye bread; 200g smoked salmon, from sustainable sources; ½ a punnet of cress; 1 1red vein sorrel or other colourful baby leaves; rapeseed oil

10 mins

Super easy

serves 6 to 8

About the recipe

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.

nutrition per serving

Calories

Fat

15%

Saturates

13%

Sugars

Salt

17%

Protein

22%

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Union Jacks

Ingredients

1 ripe avocado

1 tablespoon crème fraîche

1 lemon

70g radishes

3 sprigs of fresh dill

1 tablespoon cider vinegar

12-16 slices of crispbread or thinly sliced and toasted rye bread

200g smoked salmon, from sustainable sources

½ a punnet of cress

1 1red vein sorrel or other colourful baby leaves

rapeseed oil

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.