Hot Smoked Salmon on Toast with Avocado & Chilli Jam

Serves 4
Total Time
10 Minutes
4 thick slices of dark sourdough
1 ripe avocado, stoned and peeled
3 tbsp of Essential 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 chilli jam
Step 1

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.

Step 2

Scatter over the flaked salmon and salad onions, then top with the chilli jam to serve.

Recipe and image courtesy of Waitrose & Partners.

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