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Greatest plates · Breakfast
Smoked Salmon and Avocado on Rye with Capers
A bright, French-style breakfast tartine: cold-smoked salmon and creamy avocado piled onto dark rye, finished with sharp capers, lemon and dill. A soft-boiled egg on the side pushes it well past 25 g of protein per serve, and there's not a scrap of dairy in sight.
Serves 4Prep 15 minCook 7 minBreakfastsalmon
Containsegg · gluten · fish
Protein 23%Carbs 32%Fat 45%
About 530 kcal a serve — 30 g protein, 42 g carbs, 27 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Soft-boil the eggs
eggsBring a small saucepan of water to a gentle boil. Lower in the eggs and cook for 7 minutes for a set white and just-soft yolk. Drain, then cool under cold running water for a minute. Peel and halve.
In the saucepanboil →
7 min
Mash the avocado
avocadoScoop the avocado flesh into a bowl. Add the lemon juice, a good pinch of salt and half the black pepper. Mash roughly with a fork so it stays a little chunky.
In the bowlmash →
chunky
Toast the rye
toastToast the rye slices until crisp at the edges, then arrange on four plates and drizzle lightly with olive oil.
In the toastertoast →
until crisp
Build the tartines
assembleSpread the mashed avocado over the toast. Drape the smoked salmon on top in loose folds, dividing it evenly across all eight slices.
On the platebuild →
4 plates
Finish and serve
finishScatter over the capers, red onion and dill. Set two egg halves alongside each serve, add a lemon wedge, and finish with the remaining pepper and a last drizzle of olive oil.
On the plategarnish →
serve
Cook's noteChoose a firm cold-smoked salmon and a properly ripe avocado. For a lighter version, drop the egg on the side, but you'll lose a chunk of the protein.
Estimated per serve
530 kcal · 30 g protein · 42 g carbs · 27 g fatestimates, within ~10%
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