Avocado and salmon egg toast Pinsa | Pinsami

Name: Avocado and salmon egg toast Pinsa | Pinsami
Ingredients: Lactose-free; 1 Pinsa Pinsami; 2 Ripe but firm avocados; 80 g Lightly smoked salmon fillet; 1 Unwaxed lemon; Dill; 1 Hard-boiled egg; Extra virgin olive oil; Salt; Pepper; Mixed sprouts; Place the egg in a saucepan and cover it with plenty of water. Bring to the boil and cook for 9 minutes . Let cool and remove the shell.; Dice the salmon and season with a drizzle of oil, the grated zest and juice of half a lemon, 1 tablespoon chopped dill, a pinch of salt, and a sprinkling of pepper.; Cut the pinsa into 4 parts . Bake for 5 minutes in a preheated fan oven at 250°C (480°F) .; Meanwhile, peel the avocado , slice and season with lemon juice and a drizzle of oil.; Remove the pinsa from the oven , let it cool, and top with the avocado.; Add the sliced egg on two halves and the tartare on the other two halves.; Finsih with mixed sprouts.

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Make a tasty and delicious avocado and salmon egg toast with our Pinsa. A quick and easy lunch idea to prepare.

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Ingredients

Lactose-free
1 Pinsa Pinsami
2 Ripe but firm avocados
80 g Lightly smoked salmon fillet
1 Unwaxed lemon
Dill
1 Hard-boiled egg
Extra virgin olive oil
Salt
Pepper
Mixed sprouts
Place the egg in a saucepan and cover it with plenty of water. Bring to the boil and cook for 9 minutes . Let cool and remove the shell.
Dice the salmon and season with a drizzle of oil, the grated zest and juice of half a lemon, 1 tablespoon chopped dill, a pinch of salt, and a sprinkling of pepper.
Cut the pinsa into 4 parts . Bake for 5 minutes in a preheated fan oven at 250°C (480°F) .
Meanwhile, peel the avocado , slice and season with lemon juice and a drizzle of oil.
Remove the pinsa from the oven , let it cool, and top with the avocado.
Add the sliced egg on two halves and the tartare on the other two halves.
Finsih with mixed sprouts.