10-minute smashed avocado & smoked salmon on sourdough

Instructions

1. 1

   Toast the sourdough slices in a toaster until golden and slightly crisp, about 2–3 minutes.

2. 2

   Halve and stone the avocado, scoop the flesh into a small bowl. Add the juice of half the lemon, 10 ml of the olive oil, a pinch of sea salt and a good grind of black pepper. Mash with a fork to a spreadable but slightly chunky texture (about 45–60 seconds).

3. 3

   Halve the cherry tomatoes and toss briefly with the remaining 5 ml olive oil and a tiny pinch of sea salt.

4. 4

   Spread the smashed avocado evenly over each toasted slice. Top with smoked salmon ribbons, scatter the dressed cherry tomatoes and the rocket. Finish with a grind of black pepper, a light squeeze of the remaining lemon wedge and a drizzle of any remaining olive oil.

5. 5

   Serve immediately while the toast is crisp and the avocado is fresh.

Tips

• Use a ripe but not overripe avocado — it should give slightly when pressed. Too soft and it becomes watery when mashed.
• Toast the bread until it’s properly crisp so it stands up to the avocado without going soggy.
• If you like a little heat, sprinkle a few chilli flakes over the finished toast or a pinch of smoked paprika for depth.
• Make the avocado mix moments before serving — it oxidises quickly and turns greyish if left too long.
• If you want to shave seconds, use pre-sliced smoked salmon and cherry tomatoes from the fridge.

Substitutions

• smoked salmon → sliced smoked mackerel or tinned tuna, drained

  Noticeably different

• sourdough bread → gluten-free bread (toasted)

  Stays close

• rocket → baby spinach

  Stays close

• extra virgin olive oil → good-quality rapeseed oil

  Stays close

Nutrition

Per serving · estimated

484

Calories

20 g

Protein

46 g

Carbs

28 g

Fat

10 g

Fibre

5 g

Sugar

800 mg

Sodium

FAQ