Avocado toast with smoked salmon and olive oil from Aix-en-Provence PDO

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Avocado toast au saumon fumé à l’huile d’olive d’Aix-en-Provence AOP
A PDO
Preparation
10 min
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Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Appetiser Starter

Ingredients

A PDO
For 2 personnes
  • 1 avocado
  • 2 tablespoons of plain yoghurt
  • The juice of half a lemon
  • 2 slices of rye bread
  • A pinch of Espelette pepper (or cayenne pepper for a spicier version)
  • 75 g of smoked salmon
  • A handful of watercress
  • 1 tablespoon of olive oil from Aix-en-Provence PDO
Dressing:
  • 1 teaspoon of chopped dill
  • Zest and juice of half a lemon
  • 2 tablespoons of olive oil from Aix-en-Provence PDO
  • Salt, pepper

Tip

We recommend using a full-flavoured olive oil from Aix-en-Provence (PDO) for its aromas of fresh grass and/or raw artichoke, sometimes complemented by notes of walnuts, fresh hazelnuts and red berries. You can also use one of these PDO olive oils: Haute-Provence, Nîmes, Provence, Vallée des Baux-de-Provence.

Instructions

  • Prepare the dressing by mixing all the ingredients together.
  • Cut the avocado in half, remove the stone and place the flesh in a bowl.
  • Add the yoghurt, lemon juice and olive oil, then mash everything together with a fork. Season with salt and pepper.
  • Spread the avocado mixture over the toasted slices of rye bread.
  • Sprinkle with a little chilli and add the smoked salmon. Drizzle with vinaigrette and garnish with a sprig of dill.

Tip

We recommend using a full-flavoured olive oil from Aix-en-Provence (PDO) for its aromas of fresh grass and/or raw artichoke, sometimes complemented by notes of walnuts, fresh hazelnuts and red berries. You can also use one of these PDO olive oils: Haute-Provence, Nîmes, Provence, Vallée des Baux-de-Provence.
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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