THIS time Charlotte Seddon is sharing a recipe that is perfect to enjoy in the garden with an ice cold beer or cider in the August sun.

Charlotte, who lived in Shotton and who viewers saw reach the semi-finals of this year's MasterChef, says her hot smoked salmon, avocado butter and salsa on toast should take 30 minutes to prepare and will serve two.

The Leader:

Charlotte said: "As many readers have found this summer, coronavirus also put a stop to our summer holiday plans. Not to be beaten we decided to take a trip down to Padstow and being a massive foodie it’s a place I always wanted to visit."

The Leader:

Charlotte Seddon

She added: "Whilst we were there all we did was eat the tastiest fish! It was so fresh and delicious and I didn’t want to waste the opportunity of being so close to the produce coming off the boats in the morning. In homage to our trip I have come up with a simple but tasty lunch which was inspired by a trip to what became my favourite restaurant - Prawn on the Lawn. If you go to Padstow for your summer ‘stay-cation’ and fancy a treat I would highly recommend it."

The Leader:


• 1 avocado

• 25g butter (room temperature)

• 2 limes

• 1 red chilli

• ½ bunch fresh dill

• ½ bunch fresh coriander

• 10 cherry tomatoes

• ¼ red onion

• ½ tbsp Capers

• 4 chunky slices of sourdough bread

• 1 clove garlic

• Extra virgin olive oil

• 100g hot smoked salmon

The Leader:


1. Scoop out the flesh of the avocado and add it to a bowl with the butter

2. Add the juice and zest of one of the limes and add to the avocado butter

3. Using a hand blender blitz them together until you form a smooth paste (depending on how hard the avocado and butter is you might have to keep stopping and scooping it out of the bottom of the hand blender at first)

4. Finely chop the red chilli, coriander and dill

5. Add half of the chopped herbs (reserving the other for later) and all the red chilli to the avocado and fold through with a spoon and leave to rest in the fridge

6. Chop the cherry tomatoes into quarters and add to a bowl

7. Finely dice the red onion and add to the tomatoes

8. Roughly chop the capers and add to the tomatoes

9. Juice and zest the remaining lime and add to the tomatoes

10. Add the reserved herbs and a glug of good quality extra virgin olive oil and mix together, seasoning to taste

11. Toast the sourdough slices and whilst hot, chop the garlic clove in half and lightly rub over one side of each slice

12. Spread the avocado butter over each slice and top with flakes of hot smoked salmon and the tomato salsa

13. Perfect with a beer or a cider in the hot August sun