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

 

INGREDIENTS

• 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

 

METHOD

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!

 

SHOPPING LIST

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

 

Pantry 

• Kosher Salt