Ingredients
- 1 slice Upgrain Rye Sourdough
- 1/2 Avocado
- 100g Aoraki Hot Smoked Salmon or English Cold Smoked Rainbow Trout
- ½ tsp Paprika Powder
- ½ tsp Garlic Powder
- Salt & pepper, to taste
- 1 Soft-boiled Egg
- Pickled Red Onion Slices
- Fresh Dill or Chervil, for garnish
- Lemon zest
- Freshly cracked Black Pepper
Instructions
- Mash the avocado with paprika, garlic powder, salt, and pepper until smooth and well combined.
- Toast the rye sourdough until golden and crisp.
- Spread the seasoned avocado mash over the warm toast.
- Layer the smoked salmon over the avocado.
- Top with a soft-boiled egg.
- Garnish with pickled red onion, fresh dill or chervil, a pinch of lemon zest, and a crack of black pepper.