SMOKED SALMON TOASTS

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

2 av­o­ca­dos, halved, stone re­moved, flesh scooped out 1tbsp half-fat crème fraîche 1 lemon 70g (2½oz) radishes, sliced 3 dill sprigs, fronds picked and chopped 1tbsp cider vine­gar 12-16 slices of crisp­bread or thinly sliced and toast­edrye bread 200g (7oz) smoked salmon A hand­ful of red vein sor­rel or other colour­ful baby leaves

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