Festive smoked salmon on toast recipe
Smoked salmon and avocado on toast gets a Christmassy makeover with the delicious additions of goat's cheese, pickled red onion and seedy rye sourdough. Serve with Buck's fizz for a special start to Christmas Day.
See method- Serves 4
- Takes 20 minutes
- 463 calories / serving
Ingredients
- 1 red onion, finely sliced
- 5 tbsp white wine vinegar
- 2 tsp caster sugar
- pinch of salt
- 2 ripe avocados
- juice of ½ a lemon
- 4 slices of Tesco Finest rye & mixed seed sourdough
- 1 x Tesco Finest Kidderton Ash goat’s cheese log
- 150g pack smoked salmon
- black pepper, to serve
- salad cress, to serve (optional)
- lemon wedges, to serve (optional)
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1925kJ 463.0kcal
- Fat
- 29g
- Saturates
- 12g
- Salt
- 2.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 25.0gProtein 21.6gFibre 6.1g
Method
- Put the red onion in a bowl with the white wine vinegar, caster sugar and salt; set aside for at least 15 mins to pickle.
- Meanwhile, mash the avocados with the lemon juice and season to taste. Heat the grill to hot. Toast the bread and arrange on a baking sheet. Slice the goat’s cheese logs into 8 rounds each. Top each toast with 3 goat’s cheese rounds, then grill for 2-3 mins until melted.
- Spoon over the mashed avocado and top with the smoked salmon slices and the pickled red onion. Season with black pepper, scatter with a little salad cress and serve with lemon wedges, if you like.
- Tip: Swap orange juice for chilled clementine juice in your Buck’s Fizz to make it extra special.
- See more Christmas breakfast recipes
