Salmon, Avocado, Beetroot & Chervil on Multigrain Toast

Updated: Aug 20, 2018

A delicious and healthy brunch dish, that only uses 4 ingredients to make the perfect combination of sustenance, healthy oils and fats and balance of flavour.

 INGREDIENTS

  • 1 side Salmon

  • 1 Avocado

  • Pickled Beetroot (Recipe comming soon)

  • Chervil Leaves

  • Salt

  • Pepper

  • Olive oil or Avocado Oil


VIDEO RECIPE



KITCHEN DADDY STORE





METHOD



Season the salmon with salt & Pepper and the drizzle over a littl olive oil or avocado oil .  Using your hand massage that all over until the salmon is complete covered.


Cook the salmon in a pre heated oven a 375F /  190C this will take between 8 - 20 minutes depending on the thickness of your salmon.  


Slice the bread and toast either in a toaster or on a griddle pan.  Using the griddle pan will gives the bread a unique almost slightly smokey flavor. 


Crush the avocado on top of the toast and add a little pinch of salt if you like.  


Add few slices of pickled beetroot (Pickled Beetroot Recipe)


Once the salmon is cooked and has rested for 10 minutes, use your hands to flake the salmon in to nice big pieces.


Pile the salmon on top of the beetroot.


Sprinkle over some fresh chervil, if you can not find, use dill instead.  Optional - serve with a fried egg. 


GALLERY 


NOTES & TECHNIQUES 




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