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Colby Toasts with Hot Smoked Salmon and Crushed Peas

A delicious treat for lunch with Devondale Colby Cheese slices.

Serves 2
Preparation Time: 10 minutes
Cooking Time: 5-10 minutes


  • 1/2 cup frozen peas
  • 20g Devondale Original Butter
  • 1 teaspoon finely chopped fresh mint
  • 1/4 teaspoon lemon rind
  • 1 tablespoon lemon juice
  • 4 thick slices sourdough bread
  • 2 teaspoons Dijon mustard
  • 4 Devondale Colby Cheese Slices
  • 150g hot smoked salmon, broken into chunks*
  • 2 eggs, poached or fried


  1. Place frozen peas in a heatproof bowl and cover with boiling water. Leave for 5 minutes, drain. Roughly crush with a potato masher. Stir in butter, mint, lemon rind and juice. Season to taste. Keep warm.
  2. Toast bread under a pre-heated grill on one side until golden brown, remove and spread uncooked side with mustard. Top with cheese slices. Return to grill for a further 2 minutes or until cheese is golden brown.
  3. Place two slices of grilled cheese bread on each serving plate and top with salmon, egg and crushed peas. Serve immediately.


  • This recipe can also use Devondale Light n' Tasty or Mild All Rounder Cheese Slices.
  • Hot smoked salmon has a cooked appearance and comes packaged in fillets, where you would normally find smoked salmon in the supermarket. Substitute with regular smoked salmon or smoked trout.
  • Crushed peas can be substituted with pan-fried mushrooms and spinach.