Ricotta and Pea Toast with Smoked Salmon

Serves 4-6
Time 1 hour


1 baguette, sliced into 3-4 pieces, halved lengthways 

1 tsp of olive oil 

1 cup fresh or frozen peas – ensure if frozen thawed and drained

6 mint leaves, cut into thin strips

1 tbsp lemon zest

½ cup ricotta cheese

1 tsp avocado oil 

Salt and pepper to season

4 sheets of smoked salmon to serve


Preheat the oven to 180°C. 

Brush the slices of baguette lightly with olive oil and place on a tray lined with baking paper. 

Place the bread in the oven for 5-6 minutes so it is slightly golden – remove once done. 

In a bowl combine the peas, lemon zest, mint, and avocado oil. Use a fork to gently mash. Season with salt and pepper. 

On each slice of bread smear a generous amount of ricotta, layer the salmon slices and top with the smashed peas. 

Season with salt and pepper to serve.