- serves 2 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 2 thick slices rye sourdough
- extra virgin olive oil, for drizzling
- 1 tbsp butter
- 100 g smoked salmon
- ½ red onion, cut into rings
- 2 red radishes, thinly sliced
- 1 avocado, cut into wedges
Cured egg yolks
- 60 ml (¼ cup) soy sauce
- 2 egg yolks
To serve
- dill sprigs
- finely chopped chives
- black pepper
- lemon wedges
Standing time: 1 hour
Instructions
- For the cured egg yolks, place the soy sauce in a small bowl, gently add the egg yolks making sure you don't break them and set aside at room temperature for about 1 hour.
- Heat a chargrill pan over medium heat. Drizzle the bread slices generously with olive oil and toast on both sides. While still warm, butter one side of the toast.
- Lay the smoked salmon on top to cover the toast. Top with onion rings, radish and a wedge of avocado, then place one of the cured egg yolks inside an onion ring. Scatter liberally with chives and black pepper and serve with lemon wedges.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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