I’m no hipster, but I do have a long history with avocados! My parents were always pretty adventurous with food so I must have eaten them as a toddler, even though they were still quite exotic in the UK at that time. I remember a trip to London to visit family when I was very little, and going to the cafe in John Lewis. In the fridge were half avocados filled with prawn cocktail (how very 70s!) and I asked if I could have one without the prawns (not kosher). The lady behind the counter seemed quite shocked by a 4 year old demanding something as sophisticated as an avocado!
These days, avocado is such an everyday staple that plenty of babies are weaned on it! It’s easy to spoon, after all, and its packed with healthy fats, vitamins and other nutrients. Not to mention it’s delicious! With all that goodness, it’s really no wonder that avocado is also one of the trendy foods of the moment, particularly when combined with another great foodie love of mine, toast 🙂
I was in a super-cool hipster coffee place with some friends recently, and we had to laugh when 80% of the menu was avocado toast – avocado toast with egg, avocado toast with smoked salmon, avocado toast with radishes… endless variations. Of course the toast was sourdough. Two hipster birds with one stone, right there.
My own homemade avocado toast uses whatever bread I have to hand, which is usually a sliced wholemeal or 50:50 loaf. I like to squash the avocado on with a fork rather than slice it – the slices always seem to fall off when I eat it! I think smoked mackerel goes amazingly well with avocado – try this pate if you have any fish & avocado left over.
I hadn’t planned to blog this, as it’s not really a ‘recipe’ as such, more of a suggestion of delicious things to eat together. Well, maybe that’s what a recipe is. Anyway, I snapped some pics on my phone but it was SO delicious, I decided to share it here. You’re welcome 🙂
This makes two slices of avocado toast, which I’d say serves one. A perfect brunch, lunch or even breakfast for a
hipster summer’s day.
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- 2 slices bread
- 1/2 an avocado
- 1 smoked mackerel fillet
- 1 spring onion (scallion)
- 1/4 a lime
- Black pepper (optional, see note)
- Toast the bread to your liking.
- While the bread is toasting, remove the skin from the avocado. Remove the skin and any bones from the mackerel and break into flaky chunks. Trim and thinly slice the spring onion.
- Once the toast is ready, squash half the avocado onto each slice using a fork. Scatter the mackerel pieces and sliced spring onions over.
- Squeeze over the lime and season with black pepper if desired.
- Serve immediately!
- The black pepper really enhances the flavour, however, if you use peppered smoked mackerel, you may not need any additional black pepper.