-
-
Add this recipe to your binder
This recipe is in your binder
-
Festive smoked salmon on toast recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
1 rating
Smoked salmon and avocado on toast gets a Christmassy makeover with the delicious additions of goat's cheese, pickled red onion and seedy rye sourdough. Serve with Buck's fizz for a special start to Christmas Day. See method
Ingredients
- 1 red onion, finely sliced
- 5 tbsp white wine vinegar
- 2 tsp caster sugar
- pinch of salt
- 2 ripe avocados
- juice of ½ a lemon
- 4 slices of Tesco Finest rye & mixed seed sourdough
- 1 x Tesco Finest Kidderton Ash goat’s cheese log
- 150g pack smoked salmon
- black pepper, to serve
- salad cress, to serve (optional)
- lemon wedges, to serve (optional)
If you don't have red onions, try using white, brown or spring onions
Each serving contains
-
Energy
1925kj
463kcal
23%
-
Fat
29g
42%
-
Saturates
12g
58%
-
Sugars
3g
3%
-
Salt
2.4g
40%
of the reference intake
Carbohydrate 25g
Protein 21.6g
Fibre 6.1g
Method
- Put the red onion in a bowl with the white wine vinegar, caster sugar and salt; set aside for at least 15 mins to pickle.
- Meanwhile, mash the avocados with the lemon juice and season to taste. Heat the grill to hot. Toast the bread and arrange on a baking sheet. Slice the goat’s cheese logs into 8 rounds each. Top each toast with 3 goat’s cheese rounds, then grill for 2-3 mins until melted.
- Spoon over the mashed avocado and top with the smoked salmon slices and the pickled red onion. Season with black pepper, scatter with a little salad cress and serve with lemon wedges, if you like.
Tip: Swap orange juice for chilled clementine juice in your Buck’s Fizz to make it extra special.
See more Christmas breakfast recipes