Making every meal count

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Making every meal count. What do I mean by that? Well, I have a busy job, I travel a lot and I like to cook and bake. However both my bus job and the amount of travelling I do mean I find myself less often in the kitchen than I would like. So whenever I do have the time to be in the kitchen, I try to make the best of that time, by trying new recipes (or perfecting old ones) whenever I can and by trying to make sure that every meal I eat at home is something special. This does not mean I shave fresh truffles over my scrambled eggs (though I certainly would not say no to that), but rather a wish to create something for eery dish, to work with whatever I have to hand and turn it into something delicious, something I would happily eat again.

And that is exactly what I did for lunch the other day. Ever since discovering toast with mashed avocado at the hopelessly hip Caravan on my beloved Exmouth Market, I have been obsessed with mashing ripe hass avocados on toasted sourdough bread, with a sprinkle of salt, pepper and chili flakes for some heat, a squeeze of lime if I am feeling adventurous and a drizzle of good olive oil if I feel like it. Well, folks, yesterday I turned it up another notch – I added smoked salmon and some lemon olive oil to the mix and, what can I say, not only is this lunch ready in the time it takes for my toaster to spit out two nicely browned bagel halves, it tastes absolutely phenomenal.

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If it weren’t so simple I would happily write up a recipe for this concoction. As it is, I leave you with an urge to try this next time you have some avocados and smoked salmon lying around. I am sure other types of smoked fish would work equally well, or even some surimi in a pinch (although personally I am certainly a sucker for the orange light green colour combination when using the smoked salmon – how well, can’t win them all!).

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