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Hot smoked salmon on toast with avocado & chilli jam
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4 thick slices dark sourdough
1 ripe avocado, stoned and peeled
3 tbsp essential Waitrose Low Fat Natural Yogurt
Squeeze of lemon juice
160g hot smoked salmon, skinned and broken into large flakes
2 salad onions, sliced
4 tsp Stokes Chilli Jam
1. Toast the sourdough. Spoon the avocado into a bowl and mash up the flesh with a fork. Stir through the yogurt and lemon juice. Season with salt. Spread onto the sourdough toast.
2. Scatter over the flaked salmon and salad onions, then top with the chilli jam, to serve.
Typical values per serving:
This recipe was first published in February 2017.