Watch how to make smoked salmon and avocado

Chef uses imported Scottish smoked salmon for this recipe. You can source it from the seafood section of your nearby grocery store. Usually, to smoke salmon, you will need to brine it first in a 2:1 ratio of kosher salt and brown sugar. Then prepare the smoker or grill by preheating it with alder wood chips and putting the salmon in it for about five minutes. However, the store brought smoked salmon is already cooked, so it typically needs no further cooking.

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves: 1 


1 thick slice of sourdough bread

2 ripe avocados

1.5 tsp lemon zest

Juice half a lemon

Salt and pepper, according to taste

1.4 tbsp or 5 ml olive oil, 

4 slices or 60 gms smoked salmon

1 piece or 2 gms sliced red radish

4 to 5 or 20 gms cherry tomatoes

1 gms microgreen

1 lemon wedge


Drizzle olive oil on the sourdough and season the bread with salt and pepper. Then toast it on a flat griddle. 

Scoop out the avocados in a bowl, add lemon zest, lemon juice, salt, pepper, and olive oil, and smash it. Note: A tried-and-true trick - lemon juice in avocados will prevent them from turning brown. The acidic pH of the lemon juice preserves the colour of the food by slowing the oxidation process.

Place the smashed avocados and smoked salmon on the sourdough.

To garnish - cut cherry tomatoes in half, thinly slice the radish, and zest some lemon for garnish. Follow it up by sprinkling black pepper and micro greens, and drizzle some olive oil.

Serve it along with a lemon wedge, and enjoy! 

Chef Yugal Kishor is the head chef at Reform Social & Grill, The Lakes Dubai.