Ingredients
Scale
- 2 ripe avocados
- 4 thick slices of sourdough or multigrain bread
- 4 oz smoked salmon
- 1/3 cup crème fraîche
- 1 tbsp fresh lemon juice
- Zest from one lemon
- 1 tbsp chopped fresh dill
- 2 spring onions/scallions, chopped
- 2 tbsp capers, chopped
- Extra-virgin olive oil for grilling
Instructions
- Brush both sides of the bread slices with olive oil. Grill them over medium-high heat until golden and crispy, about 3–4 minutes per side.
- In a mixing bowl, combine crème fraîche with lemon juice, zest, dill, spring onions, and capers. Season with salt and pepper to taste.
- Mash the avocados in a separate bowl and season lightly with salt and pepper.
- Assemble by spreading mashed avocado on toasted bread, layering with smoked salmon, and finishing with the lemon-herb crème fraîche.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice of toast (approx. 135g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 25mg