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Festive smoked salmon on toast recipe

1 rating

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

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.
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.
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