Smoked salmon toasts
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.
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.
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