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Wild salmon & avocado triangles



  • 3 triangular bread thins, see our recipe
  • 1 lemon, halved



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • a few dill sprigs, plus extra to serve
  • 1 small red onion, ½ sliced, the rest finely chopped
  • 2 skinless, boneless wild salmon fillets
  • 1 small avocado



    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…


  1. Follow our triangular bread-thins recipe to make your own. While they bake, bring a small pan of water to the boil and add a good squeeze of lemon, a few dill sprigs and the sliced onion. Add the fish and leave to poach for 8-10 mins or until it flakes easily. Lift from the pan and and flake into pieces.

  2. Scoop the avocado into a bowl and roughly mash with a generous squeeze of lemon. Cut the bread triangles in half, put cut-side up and top with the avocado, scatter over half the chopped onion, then top with salmon, more onions and some snipped dill. Squeeze over some lemon to serve.

Recipe from Good Food magazine, January 2018