Tacohuaco

Smoked salmon and avocado toasts

BreakfastsBrunchesColdMexican cuisineSandwichesSummer

30 minutes

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

  • ½ red onion
  • 1 avocado
  • 1 fresh chile
  • ½ lime  juice
  • 1 few sprigs dill
  • 6 slices bread
  • 150 g smoked salmon
  • salt
  • 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.

Notes

Pairs well with [[feta olive salad]].

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