Salmon, smashed avocado and broad bean bruschetta

An original recipe by Tropics Food - Tropics Magazine

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TROPICS FOOD – Upgrade avocado toast with smoked salmon, peppery radish and broad beans for a vibrant brunch recipe that’s ready in just 15 minutes. Mash together summery broad beans and creamy avocado, and add a little kick of chilli, lime and coriander before loading onto toasted rye bread – quick, easy and delicious!

Ingredients

  • 350g shelled broad beans
  • 1 ripe avocado, stoned and peeled
  • 1 red chili, finely chopped
  • 10g fresh coriander, chopped
  • 1 lime, juiced
  • 4 thick slices sourdough rye bloomer
  • 6 radishes, thinly sliced
  • 120g pack smoked salmon, sliced
  • watercress, to serve

Method

  1. Blanch the broad beans in boiling water for 2-3 mins. Drain and refresh under cold water, then squeeze to remove the outer skins (you can leave them on but the beans are more tender if double-podded).
  2. Put the beans, avocado, chilli, coriander and most of the lime juice in a bowl. Mash until smooth. Season.
  3. Toast the sourdough slices. Dollop the bean mash on top, then add the radishes and salmon. Finish with the remaining lime juice and some black pepper. Serve with watercress.
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