Remember my Foods from Chile Blogger Challenge post from a couple weeks ago? Well, I finally selected a recipe idea from your submissions and am sharing it today! This smoked salmon and avocado tartine uses 2 of the basket ingredients, smoked salmon and Chilean olive oil. Thanks to Jillian B for the excellent suggestion!
As soon as I saw her dish concept I knew I had to make it. The idea of pairing rich, buttery smoked salmon with fatty avocado sounded like magic. And it was. The subtle Chilean olive oil perfectly enhanced the ingredients. Brined capers brought just the right amount of salt and acidity while fresh dill really gave the tartine a seasonal lightness.
Jillian will be receiving a $30 gift bag full of Chilean goodies for coming up with this fantastic idea. Thanks also to Kitchen Play for organizing this event and Foods from Chile for providing me with the ingredients!
Also, don’t forget to register for tonight’s Twitter party where we’ll be giving away more prizes!
Smoked Salmon and Avocado Tartine
- 1 slice naan bread
- Chilean olive oil (regular extra virgin olive oil may be substituted)
- 1/2 medium avocado, pitted and sliced
- 2-3 ounces smoked salmon
- 1 tablespoon capers, or more to taste
- 1 tablespoon fresh dill, chopped
- Kosher salt to taste
- Preheat the oven to 350 degrees F. Brush the naan with approximately 1 teaspoon of olive oil.
- Toast in the oven for 10-15 minutes, or until lightly browned and crisp.
- Layer the avocado slices evenly across the bread. Add a light sprinkling of salt on top.
- Layer the smoked salmon on top of the avocado. Brush lightly with more olive oil.
- Top with the capers and dill.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Disclaimer: This post is sponsored by Foods from Chile and I was compensated for my time. All opinions are my own.