South African Breakfast Delight: Smoked Salmon and Avocado Toast with Spicy Tomato Salsa

Allergens

Fish (Salmon)

Ingredients

• 4 slices of whole wheat or sourdough bread
• 8 oz smoked salmon
• 2 ripe avocados, halved, pitted, and peeled
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1 tsp ground cumin

Instructions

1. Toast the bread slices until golden brown. Set aside.
2. In a mixing bowl, combine cherry tomatoes, red onion, jalapeno pepper, and cilantro. Season with salt and pepper. Add lemon juice and olive oil toss to combine. Set aside for flavors to meld.
3. Mash avocados in a bowl with a fork until smooth. Season with smoked paprika and ground cumin.
4. Assemble the breakfast by spreading avocado mash on each slice of toast, followed by a layer of smoked salmon. Top with a generous scoop of spicy tomato salsa. Serve immediately.

Chef’s Insight

The combination of smoky salmon, creamy avocado, and spicy tomato salsa creates a harmonious balance of flavors and textures in this South African Breakfast Delight.

Notes

Feel free to adjust the spiciness of the salsa according to your preference.