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    Breakfast · Lunch · American
    Pescatarian

    Smoked salmon & avocado toast

    Sourdough under mashed avocado, cool cucumber and folds of smoked salmon. Ten minutes, no cooking beyond the toaster, and it carries a weekday morning as easily as a slow weekend one.

    Prep
    10 minutes
    Cook
    No cooking
    Makes
    2 portions
    Difficulty
    Easy
    Smoked salmon & avocado toast

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    407kcal
    Protein
    19g
    Carbs
    26g
    Fat
    24g

    Where the calories come from

    • Protein 19%
    • Carbs 26%
    • Fat 55%
    Fibre
    4.8 g
    Sugar
    2.9 g
    Salt
    2.5 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £3.00a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 2 slices of sourdough bread, toasted
    • 1 avocado, ripe, mashed
    • 1 ½ tsp lemon juice
    • 1 clove of garlic, minced
    • 45g cucumber, peeled and thinly sliced
    • 110g smoked salmon
    • 10g rocket
    • 1 tbsp pickled red onion
    • 2 tsp olive oil, to drizzle

    Method

    1. Start by toasting the sourdough. Let it sit for 1-2 minutes so it is not too hot when the avocado goes on.

    2. Use the back of a fork to crush the avocado in a small bowl. Season it with salt and pepper, then stir through the garlic and lemon juice. Taste, and add a little more of anything it needs.

    3. Pile the avocado onto the toast and spread it out until it reaches the crusts.

    4. Cover the avocado with the cucumber slices. Fold the smoked salmon loosely and arrange it on top.

    5. Scatter the pickled red onion and rocket over the salmon, then trickle the olive oil over everything.

    Adapted from Foolproof Living

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