Smoked salmon & avocado crispbread
A Scandinavian breakfast for the galley that copes with rough seas, about 15 min hands-on.
- Breakfast
- Scandinavian
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Crackers / crispbread160 g (40 g)
- Smoked salmon (vacuum pack)200 g (50 g)
- Avocado240 g (≈ 2 avocados) (60 g (≈ 0.5 avocado))
- Lemon20 g (5 g)
Method
- Mash avocado with lemon and salt.
- Spread on crispbread.
- Top with smoked salmon and black pepper.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Fish, Gluten — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 327
- protein
- 15 g
- fat
- 17 g
- carbs
- 33 g
- sugar
- 1 g
- fibre
- 8 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes