Avocado toast with smoked salmon, PDO huile d’olive d’Aix-en-Provence

Avocado toast with smoked salmon, PDO huile d’olive d’Aix-en-Provence

2 persons
10 minutes
minutes
minutes
Cost
Difficulty
Olive oil or Olives used : PDO Huile d’olive d’Aix-en-Provence

Tips and tricks

We advise you to use an intense-tasting PDO olive oil from Aix-en-Provence for its aromas of fresh-cut grass and/or raw artichoke, sometimes rounded off with notes of walnut, fresh hazelnut and red berries.

You can also use one of these PDO olive oils: Provence, Aix-en-Provence, Nîmes, Haute-Provence, Corse – Oliu di Corsica.

Ingredients

  • 1 avocado
  • 2 tbsp. plain yoghurt
  • The juice of 1/2 lemon
  • 2 slices of rye bread
  • A sprinkle of Espelette chilli pepper (or Cayenne pepper for a spicier version)
  • 75 g smoked salmon
  • A handful of watercress
  • 1 tbsp. PDO huile d’olive d’Aix-en-Provence
  • Dressing:
  • 1 tsp. chopped dill
  • Zest and juice of 1/2 lemon
  • 2 tbsp. PDO huile d’olive d’Aix-en-Provence
  • Salt and pepper
  • Prepare the dressing by combining all the ingredients

  • Cut the avocado in half, remove the stone and put the pulp in a bowl.

  • Add the yoghurt, the lemon juice and the olive oil, then mash the mixture with a fork. Sprinkle with salt and pepper.

  • Spread the avocado mixture onto the slices of toasted rye bread.

  • Sprinkle with a little chilli pepper and add the smoked salmon. Drizzle with the dressing and decorate with a sprig of dill.



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