Salmon, smashed avocado and broad bean bruschetta
Upgrade avocado toast with smoked salmon, peppery radish and broad beans for a vibrant brunch recipe that's ready in just 15 minutes. Mash together summery broad beans and creamy avocado, and add a little kick of chilli, lime and coriander before loading onto toasted rye bread – quick, easy and delicious!
- Blanch the broad beans in boiling water for 2-3 mins. Drain and refresh under cold water, then squeeze to remove the outer skins (you can leave them on but the beans are more tender if double-podded).
- Put the beans, avocado, chilli, coriander and most of the lime juice in a bowl. Mash until smooth. Season.
- Toast the sourdough slices. Dollop the bean mash on top, then add the radishes and salmon. Finish with the remaining lime juice and some black pepper. Serve with watercress.
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