Smoked Salmon and Avocado Tartine

This smoked salmon and avocado tartine was inspired by Foods from Chile!
Smoked Salmon and Avocado Tartine ~ Savory Simple ~

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 ~ Savory Simple ~


Smoked Salmon and Avocado Tartine
Prep Time
15 mins
Total Time
15 mins

This smoked salmon and avocado tartine was inspired by Foods from Chile!

Course: Appetizer, Brunch, Main Course
Cuisine: American, French
Servings: 1 -2 servings
Author: Jennifer Farley
  • 1 slice naan bread
  • Chilean olive oil
  • 1/2 avocado, pitted and sliced
  • 2-3 ounces smoked salmon
  • 1 tablespoon capers or more to taste
  • 1 tablespoon fresh dill, chopped
  • salt to taste
  1. Preheat the oven to 350 degrees F. Brush the naan with approximately 1 teaspoon of olive oil.
  2. Toast in the oven for 10-15 minutes, or until lightly browned and crisp.
  3. Layer the avocado slices evenly across the bread. Add a light sprinkling of salt on top.
  4. Layer the smoked salmon on top of the avocado. Brush lightly with more olive oil.
  5. Top with the capers and dill.


Disclaimer: This post is sponsored by Foods from Chile and I was compensated for my time. All opinions are my own.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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