Hot Smoked Salmon On Toast With Avocado & Chilli Jam
4 thick slices of dark sourdough
1 ripe avocado, stoned and peeled
3 tbsp of essential Waitrose Low Fat Natural Yogurt
Squeeze of lemon juice
160g of hot smoked salmon, skinned and broken into large flakes
2 salad onions, sliced
4 tsp of Stokes Chilli Jam
Toast the sourdough. Spoon the avocado into a bowl and mash up the flesh with a fork. Stir through the yogurt and lemon juice. Season with salt. Spread onto the sourdough toast.
Scatter over the flaked salmon and salad onions, then top with the chilli jam, to serve.
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