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Festive smoked salmon on toast recipe

Festive smoked salmon on toast recipe

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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)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1925kj
    463kcal
    23%
  • Fat

    29g 42%
  • Saturates

    12g 58%
  • Sugars

    3g 3%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 25g Protein 21.6g Fibre 6.1g

Method

  1. 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.
  2. 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.
  3. 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

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