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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

  1. 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.
  2. Slice the smoked salmon into thin ribbons and add to the avocado and lemon juice mixture.
  3. 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.
  4. To serve, separate the 3 avocados into halves and serve with sourdough toast.

  • words:
  • pictures: David Merewether

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