Smoked Salmon, Avocado and Harrisa
Delicious indulgent breakfast/brunch dish...
10 - 12minutes
4 - 5minutes
- Preheat the grill to the highest setting and pop the 4 slices of rye bread under for 3-4 minutes until lightly toasted
- 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.
- 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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