Recipes
Date posted: 22/01/2020
Ingredients
| Rye loaf | 10 slices |
| Yutaka 100% natural traditional Korean Kimchi | 215g |
| Everyday Favourites salted butter | 60g |
| Pier 7 raw Scottish salmon portions (Skinless) | 350g |
| Avocado IQF slices | 250g |
| Casa De Mare lime juice squeezy | 20ml |
| Casa de Mare sea salt | 2g |
| Everyday Favourites cracked black peppercorn | 1g |
| Sliced little gem lettuce | 2 |
| Pumpkin seeds | 20g |
| Sunflower seeds | 20g |
| Everyday Favourites sesame seeds | 10g |
| Everyday Favourites poppy seeds | 10g |
| Coriander sprigs | 1 bunch |
| Extra virgin cold pressed rapeseed oil | 10ml |
Method
- Select 10 slices of rye bread.
- Place the Kimchi into a food blender and blend until smooth then fold in softened butter and set to one side until required.
- Flake the poached salmon into large pieces.
- Smash the defrosted avocado slices with lime juice, sea salt and black pepper and set to one side until required.
- Slice the little gem lettuce and set to one side until required.
- Mix all the seeds together and then toast in a dry pan until golden. Remove from the heat to cool down.
- To assemble spread the Kimchi butter equally over the rye bread, top with the sliced little gem, flaked salmon, crushed avocado and top with a sprinkle of seeds and fresh coriander then drizzle with a little oil.