always say that you can’t find

inspiration sitting home alone by

yourself; you need to get out there

and see what people are doing. A few

years ago, my team and I were on a book

tour in Arizona and we had a wonderful

lunch in Scottsdale. We were served

avocado toasts with smoked salmon and

a sauce that reminded me of sweet and

mustardy Swedish gravlax sauce. I couldn’t

wait to get home and make it!

It’s so simple: First, I toasted the bread,

then arranged some sliced ripe avocado on

top, then smoked salmon and thinly sliced

red onion, and I finished it off with some dill

fronds. I made the sauce with a combination

of Dijon, honey and whole-grain mustards

plus white wine vinegar, olive oil, a little

sugar and lots of fresh dill. I love the

texture and flavor of all the mustards

together with that little edge of vinegar

and sweetness of the sugar. The best part

is that there is literally no cooking at all,

other than toasting the bread (which isn’t

really cooking, right?). Who wouldn’t love

this for breakfast or lunch?

Ina Garten takes avocado toast

to a whole new level.

ost

You can

make the sauce

ahead and

refrigerate it for

up to a week.

84 FOOD NETWORK MAGAZINE ●MAY 2020

PHOTO: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: BARB FRITZ.RECIPE FROM

COOK LIKE A PRO.

COPYRIGHT © 2018 BY INA GARTEN.

PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF PENGUIN RANDOM HOUSE, LLC.

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