- Cut avocados in half lengthwise, and remove the stone. Scoop out the flesh, ensuring that the skins remain intact, and mash in a bowl with lemon juice, plenty of black pepper and the chopped chives.
- Slice the smoked salmon into thin ribbons and add to the avocado and lemon juice mixture.
- Fill each of the six halved avocado skins with the avocado and smoked salmon mixture. Re-assemble the avocados, putting the 2 halves back together, and wrap each avocado in cling film and chill in the fridge.
- To serve, separate the 3 avocados into halves and serve with sourdough toast.
Prep time:
Cooking time:
Total time:
Serves: 6
3 Ripe Black-Skinned Hass Avocados
3tsp Chives
Juice of one Lemon
Black Pepper
100g Smoked Salmon
6 Slices Toasted Sourdough Rye Bread
Julie Simpson creates some Smoked Salmon and Avocado Toasts
- words: Julie Simpson
- pictures: David Merewether
You may also like
Sausage & apple rolls
Apples go so well with pork and with pastry. Choose a good cooking variety and some high quality sausage meat for these deliciously simple-to-make sausage rolls – perfect to serve at Halloween or Bonfire Night.
Apple, cauliflower & Stilton salad
This crunchy salad is ideal for the autumn – whatever the weather. It is hearty enough to serve for a light lunch or supper on its own, but equally good as a side dish. Use firm, tangy dessert apples like...
Hedgerow harvest cake
Celebrate the season with a delicious combination of fruits and nuts gathered from the hedgerows (or the supermarket). Apple is a very useful ingredient in general for cakes, either grated or as apple purée, as it will help to keep...
