Adelicious lunch dish, appetizer or starter: soft toast with smoked salmon and a salsa of avocado, lime, cumin, basil and chili pepper.
For 2 persons (as an amuse-bouche for 4 persons)
- 1 white baguette or 1 roll of ‘party bread’ in beautiful circles
- 200 grams smoked salmon
- 2 avocados
- 1 lime
- 4 tablespoons crème frache
- Pinch of dried cumin
- Couple of basil leaves
- Pinch of salt
- Little (dried) chili pepper, finely chopped
- Good olive oil
*Not sure if your avocado is ripe enough? Watch the video below in which we explain our super handy avocado check tip.
Drizzle the (thinly sliced) bread with some olive oil and arrange on nice plates. If you like, you can actually toast the bread, but soft bread also works really well in this recipe.
Halve and pit the avocado, remove from the skin and cut into small cubes. Mix with the crème frache, cumin, zest (grated green zest) and juice of the lime. Add cumin, finely chopped basil, salt and chili pepper to taste; keep tasting. Mix well; the salsa may still be a bit coarse.
Arrange the smoked salmon in slices on the toast. Spoon a spoonful of salsa on each toast.