ST201903

Smoked salmon &

avocado rye toasts

Serves 6

1 loaf of rye bread

Unsalted butter

2 ripe avocados

2 lemons

100g pack of smoked salmon

Pot of fresh cress

50g wild rocket, to serve

1 Slice the rye bread into generous

rounds and toast. Leave to cool and

then spread with butter.

2 Stone and peel the avocados and

chop into small pieces; place in a bowl

with a generous squeeze of fresh

lemon juice to prevent it browning.

Add a sprinkling of rock salt and

freshly ground black pepper.

3 Slice the salmon into small strips

and cut the lemons into wedges.

4 To assemble the toasts, add a layer

of avocado to the buttered rye bread,

twist two pieces of smoked salmon

on top, add a sprinkling of cress.

5 Place all the toasts on a bed of wild

rocket on a large platter or big

wooden board, with lemon wedges.

SALTY SALMON AND

SMASHED AVO MAKE

THESE HARD TO RESIST

These rich rye toasts can be
made ahead and look as colourful
as they taste wonderful