k Smoked salmon on toasted rye with avocado cream, pickled radish and shallots k
I was so annoyed when I read in a certain Sunday supplement that avocado on toast was no longer the ‘hip’ thing to eat – it’s been named the “most annoying food on Instagram” and according to Google trends, searches for avocado toast have gone up 31% since the beginning of the summer. But if it’s delicious and good for you, I say ‘whatever’ to the food fashion police, how very dare they!
This recipe can be rustled up in 15 minutes if you have already pickled your radishes (see seperate recipe for this), otherwise you can leave them out or use fresh radishes with a splash of apple cider vinegar to speed up the process.
If you cut the rye bread into smaller portions it will make fabulous canapés that you enjoy as a starter, brunch or lunch with a simple tomato salad, the choice is yours. I have also made this recipe with peppered mackerel, smoked trout or hot smoked salmon, again have a play around with it.
Ingredients (serves 4)
2 nice and ripe avocados
Juice of ½ lemon
Salt and freshly ground black pepper, to taste
4 slices rye bread, toasted
200g smoked salmon (or mackerel/smoked trout)
Pickled radish and shallots (see recipe)
Pea shoot or micro leaves (optional)
1. Peel and scoop the flesh of the avocado, place in a bowl and blend with a handheld blender until completely smooth and creamy. Season with lemon juice, salt and pepper, then set aside.
2. Toast the rye bread and divide the creamed avocado between the slices of toasted rye and top with the fish, capers, pickled radish and shallots.
3. Garnish optionally with pea shoots, micro leaves, chives or dill and serve with lemon wedges.