Jamie Magazine
By Union Jacks
Smoked salmon toasts
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.
Recipe From
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.
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