Tacohuaco

Salmon and avocado toasts

Gluten freeDairy freeNo refined sugar

30 min

Mexican
cuisine
Klatzlandian
cuisine
BreakfastColdBrunchSandwichSummer

This is one of our favorite weekend breakfasts, especially in summer when it’s too hot for a warm meal. It’s quick, fresh, and satisfying. You can use any good bread you like as the base, and the rest comes together in just a few minutes (as long as you don’t forget to soak the onion some 20 minutes in advance).

Ingredients

Yields 3 portions

  1. ½ red onion
  2. 1 avocado
  3. 1 fresh chile
  4. ½ lime
    juice
  5. 1 few sprigs dill
  6. 6 slices of bread
  7. 150 g of smoked salmon
  8. salt
  9. freshly ground black pepper

Directions

  1. Prepare the onion: peel and thinly slice the onion. Soak it in water for at least 20 minutes. This will make it taste milder and much nicer to eat.
  2. Prepare the avocado: peel the avocado and smash it using a fork (or a small masher); remove the root and seeds of a chile and thinly slice it. Juicy lime, season with a bit of salt (don’t put too much, as the salmon is salty). Thoroughly mix everything.
  3. Prepare the dill: remove the thick stems and roughly chop.
  4. Prepare the bread: Slice the bread and toast in air fryer for about 5 minutes.
  5. Prepare the toasts: spread the avocado over each slice of bread, put a few slices of salmon on top, a few pieces of onion, dill, and freshly ground black pepper.
Explore ingredients

Ingredients explorer

NameKindSeasonContains
AvocadoVegan
January
February
March
April
November
December
Black pepperVegan
BreadVegan
ChileVegan
DillVegan
LimeVegan
OnionVegan
SalmonFish
SaltVegan

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