Wealden Times | WT183 | May 2017 | Restoration & New Build supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Food<br />
Smoked Salmon and Avocado Toasts<br />
Serves 6 Preparation time: 20 minutes<br />
• 3 ripe, blackskinned<br />
Hass<br />
avocados<br />
• 3 tsp chives<br />
• juice of one<br />
lemon<br />
• black pepper<br />
• 100g smoked<br />
salmon<br />
• 6 slices of<br />
sourdough rye<br />
bread, toasted<br />
1. Cut avocados in half lengthwise, and remove the stone. Scoop out the flesh,<br />
ensuring that the skins remain intact, and mash in a bowl with lemon juice,<br />
plenty of black pepper and the chopped chives.<br />
2. Slice the smoked salmon into thin ribbons and add to the avocado and<br />
lemon juice mixture.<br />
3. Fill each of the six halved avocado skins with the avocado and smoked<br />
salmon mixture. Re-assemble the avocados, putting the 2 halves back<br />
together, and wrap each avocado in cling film and chill in the fridge.<br />
4. To serve, separate the 3 avocados into halves and serve with sourdough toast. <br />
151 wealdentimes.co.uk
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