HOT SMOKED SALMON & AVOCADO TOAST

Start your day with this vibrant and satisfying toast that combines the creamy richness of avocado with the smoky depth of hot smoked salmon. Perfect for brunch, lunch, or a quick snack, this dish is elevated with a drizzle of sweet chilli sauce and fresh herbs for a burst of flavour. Feeling adventurous? Pair it with homemade sourdough bread for an extra-special touch.

Ingredients:
  • 4 slices of sourdough bread, toasted
  • 2 ripe avocados
  • Juice of 1 lime
  • Salt and freshly ground black pepper, to taste
  • 150g hot smoked salmon, flaked
  • Sweet chilli sauce, for drizzling
  • Fresh chives, finely chopped (for garnish)
  • Microgreens or fresh herbs (optional, for garnish)
Instructions:
  1. Prepare the Avocado Spread
    • Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
    • Mash the avocado with a fork until smooth, leaving some chunks for texture.
    • Stir in the lime juice and season with salt and pepper to taste.
  2. Toast the Bread
    • Toast the sourdough slices until golden and crisp. You can use a toaster or grill them for a smoky flavour.
  3. Assemble the Toasts
    • Spread a generous layer of the avocado mixture over each slice of toasted sourdough.
    • Top with flaked hot smoked salmon.
  4. Add the Toppings
    • Drizzle sweet chilli sauce over the salmon for a hint of heat and sweetness.
    • Garnish with chopped chives and microgreens or fresh herbs for an extra touch.
  5. Serve and Enjoy
    • Serve immediately while the toast is still crispy. These are perfect as a quick lunch, brunch, or appetiser!
And for those feeling adventurous - here is the recipe for the sourdough

Homemade Sourdough Bread Recipe
Ingredients:
  • For the Starter (if you don’t have one yet):
    • 60g (½ cup) whole wheat or rye flour
    • 60ml (¼ cup) water
  • For the Bread Dough:
    • 500g (4 cups) bread flour (plus extra for dusting)
    • 375ml (1½ cups) lukewarm water
    • 100g (½ cup) active sourdough starter
    • 10g (2 tsp) salt
Instructions:
1. Make the Sourdough Starter (If Needed)
  • Mix 60g whole wheat or rye flour with 60ml water in a jar. Cover loosely with a lid or cloth.
  • Leave at room temperature and feed (add 60g flour + 60ml water) daily until bubbles form and the mixture doubles in size. This takes about 5–7 days. Once active, your starter is ready.
2. Prepare the Dough
  • In a large bowl, mix the bread flour and water until no dry spots remain. Cover with a damp towel and let it rest for 30 minutes (this is called autolyse).
  • Add the sourdough starter and salt to the dough. Mix well, using your hands to stretch and fold the dough until incorporated.
3. Bulk Fermentation
  • Cover the dough and let it rest at room temperature for 4–6 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
  • To do a stretch-and-fold: grab one side of the dough, stretch it upward, and fold it over itself. Repeat on all sides.
4. Shape the Dough
  • Turn the dough onto a lightly floured surface. Shape it into a round loaf by tucking the edges underneath to create tension on the surface.
  • Place the dough seam-side up in a floured proofing basket or bowl lined with a tea towel. Cover and refrigerate overnight (8–12 hours).
5. Bake the Bread
  • Preheat your oven to 250°C (475°F) with a Dutch oven inside for at least 30 minutes.
  • Carefully transfer the dough onto parchment paper, slash the top with a sharp knife or razor blade, and place it (with the parchment) into the hot Dutch oven.
  • Cover and bake for 20 minutes. Remove the lid and bake for another 20–25 minutes, or until the crust is golden brown.
6. Cool and Slice
  • Let the bread cool completely on a wire rack before slicing. This ensures the interior is set and not gummy.

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