Recipes/ Hatch chile & smoked salmon avocado toast

Hatch chile & smoked salmon avocado toast

Let's make it

Step 1

Position oven rack 4 inches from broiler; preheat broiler to high. Place chiles on rimmed baking pan; broil 7 minutes or until lightly charred, turning once. Transfer chiles to cutting board; coarsely chop.

Step 2

On same baking pan, place bread slices and spray with cooking spray; broil 2 minutes or until golden brown, turning once.

Step 3

In medium bowl, mash avocados; stir in lime juice, salt, pepper and chopped chiles. Spread avocado mixture over toast; top with salmon, cucumber, onion, dill, tarragon and pepper.

Nutrition Info

Approximate nutritional values per serving (1 toast): 337 Calories, 18g Fat (3g Saturated), 5mg Cholesterol, 567mg Sodium, 36g Carbohydrates, 14g Fiber, 9g Sugars, 13g Protein

Would you make this recipe again?

9 8

Ingredients

Hatch chiles, stemmedslices grains & seeds breadOlive oil nonstick cooking sprayavocados, peeled and pittedfresh lime juice1/2kosher salt1/4fresh ground black pepper plus additional for serving(3 ounces) thinly sliced smoked salmon1/4thinly sliced cucumber1/4thinly sliced red onionchopped fresh dillchopped fresh tarragon

Grilled shrimp po' boy

See recipe
Smoked paprika roasted cod with dill-caper butter

See recipe
Skillet salmon over arrabbiata pasta

See recipe

One moment, please

Hatch chile & smoked salmon avocado toast

Prep Time

Cooking Time

Servings

Let's make it

Nutrition Info

Would you make this recipe again?

Ingredients

You might also like

Grilled shrimp po' boy

Smoked paprika roasted cod with dill-caper butter

Skillet salmon over arrabbiata pasta