Smoked Salmon Avocado Toast Taurus Recipe By Tasty Food

SMOKED SALMON AVOCADO TOAST (TAURUS) RECIPE BY TASTY

Steps:

• Scoop the avocado into a medium bowl. Season with salt and add the lemon juice. Mash until smooth.
• Spread the avocado on the slice of toast. Top with the smoked salmon, capers, and dill.
• Enjoy!

AVOCADO TOAST WITH SMOKED SALMON

Steps:

• Halve, pit and scoop the avocado out into a shallow bowl. Mash with a fork until chunky. Season with salt and pepper.
• Toast the bread. Lightly rub each slice with the cut side of the garlic clove and then brush each slice with some oil.
• Divide and spread the mashed avocado evenly among the toasts. Lay a piece of smoked salmon over the avocado. Top with a pinch of flaky sea salt, a few grinds of pepper and some dill. Serve with lemon wedges on the side.

SMOKED SALMON AND AVOCADO TIER

Steps:

• Place a 3-inch ring mold on a plate. Layer 2 to 3 pieces of salmon in the mold. Sprinkle salt and pepper over salmon. Sprinkle a little Champagne vinaigrette over the salmon and top with croutons. Peel and slice the avocados into 1/4-inch cubes. Squeeze lemon juice over avocado to avoid discoloration; this will also compliment the flavors of the dish. Add a little wasabi to the avocados and gently toss. Place 3 to 4 slices of the avocado on top of the salmon. Repeat the layers 1 more time. Remove the ring mold and garnish the top with a small piece of chive. Repeat to make a total of 4 tiers.

SMOKED SALMON TOASTS

Steps:

• Slice 1 loaf seven-grain bread 1/4 inch thick; cut each slice into thirds. Toast the bread on a grill pan over high heat, then transfer to a cutting board, drizzle with olive oil and season with salt and pepper. Top each piece with a slice of tomato, then spread with honey mustard. Top with smoked salmon and more mustard; sprinkle with pepper and fresh dill.

SMOKED SALMON & AVOCADO TERRINES

Steps:

• Lightly oil 8 ramekins. Line well with cling film, then the sliced salmon allowing plenty of overhang.
• Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning.
• Spoon mixture into the salmon -lined ramekins, press down, fold over the overlapping salmon then the cling film to seal the mixture.
• (Can be made the night before otherwise they should be chilled for at least 4 hours).
• When needed, gently unwrap the cling film, place a serving plate over the ramekin and turn over. Gently ease the ramekin and cling film from the terrines. Decorate the plate with baby salad leaves tossed in viniagrette.
• Drizzle the terrine and plate with sweet chilli sauce.
• Serve on their own or with toast.

SMOKED SALMON & AVOCADO

Steps:

• Stone and peel the avocados, cut into chunks and toss in half the lemon juice. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Cover and chill for up to 1 hr until ready to serve.
• Mix together the tarragon, crème fraîche and remaining lemon juice. Drizzle over the salmon, scatter with the capers and serve straight away with wholemeal or soda bread.