Smoked Salmon, Avocado and Harrisa

Delicious indulgent breakfast/brunch dish...

10 - 12

minutes

4 - 5

minutes

4

servings

Ingredients

Method

  1. Preheat the grill to the highest setting and pop the 4 slices of rye bread under for 3-4 minutes until lightly toasted

  2. Peel and remove the stone from the avocados and roughly dice (watch the video for a cheeky tip to peeling and dicing avocados), pop into a mixing bowl and season with lemon juice and salt, mix in the tomatoes until the avocado softens slightly, set aside.

  3. Spread a couple of spoonfuls of smashed avocado onto the rye bread, drizzle over a little harissa and top with the smoked salmon, Serve with a crack of black pepper and a twist of lemon

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