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2 Course Brunch | Smoked Salmon & Avocado Baguette

2 Course Brunch | Smoked Salmon & Avocado Baguette

Serves 2 | with Peanut-Honey Cream Nutty Waffles
Recipe Development Team
Recipe Development TeamUpdated on April 20, 2026
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Calories
: 
1183 kcal
Protein
: 
41.8g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Oats
  • Rye
  • Soya
  • Wheat
  • Barley
  • Milk
  • Peanut
  • Egg
  • Fish
  • Nuts
  • Sesame
  • Walnuts
  • Lupin
  • Milk
  • May contain traces of allergens
  • Cashew nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Macadamia Nuts
  • Hazelnuts
  • Brazil nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)

75 grams

Creme Fraiche

(Contains: Milk)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

15 grams

Honey

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

1 unit(s)

Avocado

1 unit(s)

Lime

4 unit(s)

Waffle Amour Sugar Pearl Waffles

(Contains: Egg, Cereals containing gluten, Soya, Wheat May contain traces of: Milk)

100 grams

Smoked Salmon

(Contains: Fish)

100 grams

Greek Style Salad Cheese

(Contains: Milk)

Energy (kJ)4949 kJ
Energy (kcal)1183 kcal
Fat70 g
of which saturates27 g
Carbohydrate96.6 g
of which sugars24.5 g
Dietary Fibre9.7 g
Protein41.8 g
Salt4.2 g
Potassium361.8 mg
Calcium11.7 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Rolling Pin
•Small Bowl
•Bowl

Instructions

PDF
Bake the Bread
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Remove the bread from the packaging and pop onto a baking tray.

c) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. Once baked, allow to cool, 5 mins.

Make the Peanut-Honey Cream
2

a) Meanwhile, mix the creme fraiche, peanut butter and honey together in a small bowl. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Pop your peanut butter cream in the fridge to chill until serving.

c) Crush the peanuts in the unopened sachet using a rolling pin. 

Mash the Avocado
3

a) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl. Mash with a fork.

b) Halve the lime and squeeze in lime juice to taste. Season with salt and pepper, then set aside.

Nutty Waffle Time
4

a) Once baked and cooled slightly, slice the baguette in half lengthways.

b) Place 4 waffles onto a baking tray and into the oven to warm through, 2-3 mins. TIP: Keep the remaining waffle for another recipe.

Create the Baguette
5

a) While the waffles warm, spread the smashed avocado over the base of the baguette. Follow with the smoked salmon, then crumble over the Greek style salad cheese.

b) Sandwich on the baguette lid, slice in half widthways and share between 2 plates.

Assemble the Waffles and Serve
6

a) Spread the peanut butter cream evenly over each warm waffle. 

b) Stack 2 waffles on each plate. Scatter over the peanuts.

c) Serve alongside your avocado and smoked salmon baguettes.

Enjoy!

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