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  • Prep time
    20 minutes
  • Cooking time
    2 minutes
  • 2 portions


  • 2 slices of Les Grains St-Méthode 9 Whole Grains Bread
  • 1 garlic clove, peeled and cut in half
  • 30 ml (2 tbsp.) olive oil

Avocado mash

  • Flesh of 1 ripe avocado
  • Juice of ¼ lemon
  • Ground salt and pepper

Toppings, first way

  • 2 slices of prosciutto
  • A few basil leaves
  • 60 ml (1/4 cup) feta, crumbled
  • 60 ml (1/4 cup) ready-to-use peas
  • Fleur de sel
  • Spicy oil

Toppings, second way

  • 200 g fresh salmon, skinless, diced
  • ½ green apple, in small cubes
  • 15 ml (1 tbsp.) olive oil
  • 1 dash sesame oil
  • 15 ml (1 tbsp.) Ponzu sauce (tart, citrus-based Japanese sauce)
  • Zest of 1 washed lemon
  • Coriander leaves for garnish
  • Fleur de sel
  • Ground pepper


Rub the garlic clove on the slices of bread, and lightly daub them with olive oil. Grill in a skillet or grill pan.

In a deep dish, coarsely mash the avocado flesh with a fork (or with a hand mixer for a smoother texture). Sprinkle with lemon juice. Season and mix again.

Toppings, first way

Generously spread each slice of bread with the avocado mash. Add a slice of prosciutto, and garnish with basil, feta, and peas. Season with salt and drizzle with oil.

Toppings, second way

In a small bowl, mix the diced salmon and apple, olive oil, sesame oil, Ponzu sauce, and lemon zest. Let cool in the refrigerator for a few minutes. Generously spread each slice of bread with the avocado mash. Cover with a layer of the salmon mixture. Garnish with coriander, and season with fleur de sel and pepper.

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