Spicy Smoked Salmon & Avocado Toast on Rye

About this meal

A nutritious British-inspired breakfast featuring spicy smoked salmon, creamy avocado, peppery arugula, and a touch of chili on rye toast. This meal is paired with a comforting, calming Turmeric-Ginger Herbal Tea.

Ingredients

• Rye bread, fresh — 2 slices
• Smoked salmon, wild-caught — 60g
• Avocado — 1/2 medium
• Arugula (rocket) — a small handful
• Red chili flakes — 1/2 tsp
• Black pepper — to taste
• Extra virgin olive oil — 1 tsp
• Fresh lemon juice — 1 tsp
• Fresh dill — a few sprigs
• Turmeric root, fresh (for tea) — 2cm piece, sliced
• Fresh ginger root (for tea) — 2cm piece, sliced
• Raw honey (for tea) — 1/2 tsp
• Black pepper (for tea) — pinch
• Filtered water (for tea) — 250ml

Steps

1. Toast the rye bread until golden and crispy.
2. Mash the avocado with lemon juice, a pinch of sea salt (optional), and black pepper.
3. Spread the mashed avocado evenly onto the toasted rye.
4. Layer arugula (rocket) leaves, then arrange smoked salmon slices on top.
5. Sprinkle with chili flakes and a little extra black pepper for a spicy kick.
6. Drizzle lightly with olive oil and garnish with fresh dill.
7. For the tea: Add sliced turmeric and ginger to a small pot with filtered water. Bring to a gentle simmer and steep for 5-8 minutes.
8. Strain into a cup, add raw honey and a pinch of black pepper. Stir well and serve warm.