Baked Avocado with Smoked Salmon

Baked Avocado with Smoked Salmon

Brunch isn’t just a meal, it’s a weekend ritual.

Coined in 1895 by British writer Guy Beringer, brunch began as a lighthearted idea to replace heavy Sunday meals. Today it represents more than food: it’s a moment to rest, linger, and savor life slower

It doesn’t matter if you’re still in pajamas, hosting friends on a whim, or recovering from one too many glasses of natural wine (we’ve all been there). With a ripe avocado, a few eggs, and our smoked salmon belly, you can create a dish that feels elevated, smells incredible, and satisfies like only a proper brunch can.

Simple but refined. Rich but balanced.

Ingredients (serves 4):


Method:

  1. Preheat your oven to 180°C / 350°F (static setting).
  2. Slice the avocados in half and remove the pits. Trim the base slightly if needed so they sit flat.
  3. Line each half with 3–4 thin slices of smoked salmon belly, leaving the center open.
  4. Carefully separate the yolks from the whites. Place a yolk in the center of each avocado, then add a bit of egg white around it.
  5. Bake for 10 minutes. The whites should be cooked through, while the yolks remain soft and creamy.
  6. Remove from the oven and top with chives and Aleppo pepper.

Serve warm with salad and toasted bread.

Balanced, elegant, and easy.
This is the brunch that transforms your kitchen into a cozy Nordic café.

 Our smoked salmon belly? Find it right here.


Credits:
Foodstyling and recipe: Kerstin Hartwig

 

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