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Avocado Toast with Tom Cooper’s Cold Smoked Salmon

Prep Time: 15 minutes

Cook Time: None

Total Time: 15 minutes

Serves:4-6 people

Cuisine: Main

Skill Level: Easy



  • 4 slices (3/4 inch thick) sourdough bread
  • 1 clove garlic halved lengthwise
  • 3 radishes grated
  • 2 teaspoons lemon juice
  • 2 ripe avocados
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon pepper
  • pinch salt
  • 1/4 teaspoon hot pepper flakes
  • 100g Tom Cooper’s famous smoked salmon



  1. Set the oven to 200°C and toast bread until lightly browned.
  2. While your bread is toasting, pit & peel avocados and place into a bowl. Using the back of a spoon, mash the avocado into desired consistency. We recommend smooth with a few chunks. Once mashed, stir in the lemon juice, 1 tbsp of the dill & the pepper & salt.
  3. Take the bread out of the oven and rub 1 side of each slice with the raw cut edge of a garlic clove; Once done, discard the garlic. Spread the avocado mixture onto the garlic side of the toast, then sprinkle chili flakes over it.
  4. In a small bowl, stir radishes with lemon juice. Top the avocado toast with Tom Coopers salmon while the radishes and lemon juice stand for 5-10 minutes.
  5. Once the radish has marinated, drain and top the toast and salmon with the pickled radish and remaining dill. Serve, then enjoy!



Nick and Sue’s Gourmet Deli

  • Sourdough bread


Tom Cooper

  • Smoked salmon


Camberwell Market Fruit & Veg

  • Garlic
  • Radish
  • Lemons (for juicing)
  • Avocados
  • Fresh dill
  • Pepper
  • Chili flakes



  • Kosher Salt