Toma’Muse smoked salmon & avocado

Toma'Muse smoked salmon & avocado


  • 250g Toma’Muse™ tomatoes
  • 4 Thick slices (about 200g) sourdough
  • Olive oil cooking spray
  • 6 Baby cucumbers, roughly chopped
  • 1 Large ripe avocado, chopped
  • 2 Baby cos heart lettuce, sliced crossways
  • 1/2 cup Small basil leaves
  • 200g Smoked salmon slices

Herb dressing

  • 1/2 cup Extra virgin olive oil
  • 1 Lemon, rind finely grated, juiced
  • 2 tsp Horseradish cream
  • 1 Small garlic clove, crushed
  • 1 tsp Caster sugar
  • 1 cup Flat leaf parsley leaves

Type of dish



Preheat oven to 200°C fan forced. Tear the sourdough into chunks and spread onto a baking tray. Spray well with olive oil and bake for 8 minutes, or until golden. Set aside to cool.

To make the dressing, combine all the ingredients in a food processor or blender and season with salt and pepper. Process or blend until well combined. Transfer to a jug.

Halve the Toma’Muse and place in a large bowl. Add the baby cucumbers and avocado, stir gently to combine. Scatter the lettuce, then basil over a large platter.

Spoon over the Toma’Muse mixture. Poke in the smoked salmon pieces and scatter over the toasted bread. Spoon over the dressing and serve.