Hot Smoked Salmon & Avocado on Toasted Sourdough
Breakfast food is underrated. It's the best meal of the day which can be eaten any time, day or night, but none is more popular in recent years than a weekend brunch. In 1895, English writer Guy Beringer published his essay “Brunch; a Plea,” presumably after heavy Saturday night libations, so don't think it's a new invention of the hipster kind. Also, I'd like to make a case for avocado on toast. By itself it's nothing to get excited about during a sunday morning lie-in, but the nutty smell of the sourdough toast, the gloriously chunky and well-seasoned avocado smeared on top, without a doubt chilli heat, plus meat or fish or eggs or roasted veg...the possibilities are deliciously endless.
Here is my version which will take you approximately three minutes to make, either as a well deserved treat for yourself or it can earn you extra brownie points with someone special.
Beringer wrote. “It makes you satisfied with yourself and your fellow beings” and I think he has a point. Enjoy!
Ingredients (per person)
2 slices Sourdough Bread
1 ripe avocado
75g hot smoked salmon
A squeeze of lime juice
1 tbsp fresh coriander (optional)
- Toast the sourdough bread.
- Mash the ripe avocado in a bowl and squeeze some lime juice over to keep it from oxidising. Add salt to taste and mix.
- Spread the avocado over the toast.
- Arrange the salmon across the avocado.
- Spoon over your favourite candied jalapeño relish. If you can't decide, use both!
- Garnish with chopped coriander (optional) and a grind of black pepper.