WHAT TO SERVE WITH SALMON RECIPES

Name: Smoked salmon toasts
Total time: 10 min
Yield: 6 to 8
Ingredients: 1 ripe avocado; 1 tablespoon crème fraîche; 1 lemon; 70 g radishes; 3 sprigs of fresh dill; 1 tablespoon cider vinegar; 12-16 slices of crispbread or thinly sliced and toasted rye bread; 200 g smoked salmon from sustainable sources; ½ a punnet of cress; 1 handful of vein sorrel or other colourful baby leaves; rapeseed oil

SMOKED SALMON TOASTS | FISH RECIPES | JAMIE OLIVER

Smoked Salmon Toasts | Fish Recipes | Jamie Oliver image

It’s almost as easy to make this pretty dish for 20 people as it is for two. The bite of the radishes and fragrance of the dill elevate a quick snack to something really special.

Total Time 10 minutes

Yield 6 to 8

Number Of Ingredients 11

Ingredients

1 ripe avocado
1 tablespoon crème fraîche
1 lemon
70 g radishes
3 sprigs of fresh dill
1 tablespoon cider vinegar
12-16 slices of crispbread or thinly sliced and toasted rye bread
200 g smoked salmon from sustainable sources
½ a punnet of cress
1 handful of vein sorrel or other colourful baby leaves
rapeseed oil

Steps:

1. Halve, stone and scoop out the avocado flesh, then mash with the crème fraîche until completely smooth. If you’re worried about it discolouring, add a small squeeze of lemon juice. Season with a little sea salt and ground black pepper, if you like.
2. Finely slice the radishes, then pick and finely chop the dill. Toss the radish slices with the dill, vinegar and a little pinch of salt.
3. Spread the avocado over the crispbread or rye toast slices, then top with slices of salmon.
4. Sprinkle over the radish slices, then finish with a scattering of the cress and leaves, and a drizzle of rapeseed oil. Serve with lemon wedges.

Nutrition Facts : Calories 189 calories, FatContent 10.3 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 11 g protein, CarbohydrateContent 14 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 1 g salt, FiberContent 4.1 g fibre

SMOKED SALMON TOASTS | FISH RECIPES | JAMIE OLIVER

Smoked Salmon Toasts | Fish Recipes | Jamie Oliver image

It’s almost as easy to make this pretty dish for 20 people as it is for two. The bite of the radishes and fragrance of the dill elevate a quick snack to something really special.

Total Time 10 minutes

Yield 6 to 8

Number Of Ingredients 11

Ingredients

1 ripe avocado
1 tablespoon crème fraîche
1 lemon
70 g radishes
3 sprigs of fresh dill
1 tablespoon cider vinegar
12-16 slices of crispbread or thinly sliced and toasted rye bread
200 g smoked salmon from sustainable sources
½ a punnet of cress
1 handful of vein sorrel or other colourful baby leaves
rapeseed oil

Steps:

1. Halve, stone and scoop out the avocado flesh, then mash with the crème fraîche until completely smooth. If you’re worried about it discolouring, add a small squeeze of lemon juice. Season with a little sea salt and ground black pepper, if you like.
2. Finely slice the radishes, then pick and finely chop the dill. Toss the radish slices with the dill, vinegar and a little pinch of salt.
3. Spread the avocado over the crispbread or rye toast slices, then top with slices of salmon.
4. Sprinkle over the radish slices, then finish with a scattering of the cress and leaves, and a drizzle of rapeseed oil. Serve with lemon wedges.

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It’s almost as easy to make this pretty dish for 20 people as it is for two. The bite of the radishes and fragrance of the dill elevate a quick snack to something really special.
From jamieoliver.com
Total Time 10 minutes
Calories 189 calories per serving

1. Halve, stone and scoop out the avocado flesh, then mash with the crème fraîche until completely smooth. If you’re worried about it discolouring, add a small squeeze of lemon juice. Season with a little sea salt and ground black pepper, if you like.
2. Finely slice the radishes, then pick and finely chop the dill. Toss the radish slices with the dill, vinegar and a little pinch of salt.
3. Spread the avocado over the crispbread or rye toast slices, then top with slices of salmon.
4. Sprinkle over the radish slices, then finish with a scattering of the cress and leaves, and a drizzle of rapeseed oil. Serve with lemon wedges.

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