Smoked salmon and avocado Madrid. Roughly mash the avocado together with the lime, leaving some clumps of avocado for texture. Divide the avocado among the bread slices, and spread it onto the bread. Add the cucumber, jalapeño (if using), herbs, salt, pepper and red pepper flakes. Top each avocado toast with a slice of smoked salmon, and sprinkle with a few more fresh herbs. Individual baguette slices, toasted and topped with mashed avocado, scrambled eggs, dill, smoked salmon and nuggets of warm cream cheese.
In a medium bowl, whisk together eggs and dill.
With just one bite, this smoked salmon, avocado and pesto pizza will be your new go-to favorite when you need a fresh take on classic comfort food.
If you are interested in trying other avocado toast recipes, try a version with poached eggs, or with white beans.
You can cook Smoked salmon and avocado Madrid using 5 ingredients and 4 steps. Here is how you cook it.
Ingredients of Smoked salmon and avocado Madrid
- You need 1 slice of salmon.
- Prepare 1 of avocado.
- It's 1 of lemon.
- Prepare 1 of crab meat.
- It's 1 of cheese.
Leftovers can be stored in an airtight container for up to a day. Keep in mind that avocado tends to brown very quickly. Slice the smoked salmon and lay the slices over the bagel. Cut the avocado into chunks or mash if preferred.
Smoked salmon and avocado Madrid instructions
- cut salmon and avocado and cheese in cubes.
- add some lemon drops.
- mix everything in a bowl.
- put everything inside the circle.
Add the egg and avocado to the bagel. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Arrange avocado slices in a thin layer on the warm toast and sprinkle evenly with salt. (If mashing the avocado instead of slicing, mix the salt into it.) Top avocado with tomato, then spinach, then smoked salmon. Sprinkle green onions and capers on top and serve immediately. These smoked salmon, avocado and cucumber bites are thus the perfect appetizer.