Smoked Ocean Trout and Pickled Salad On Toasted Sourdough

 

Since I moved to Sydney a year ago my diet has changed a lot. I grew up in Manila where I ate Filipino food at home, so that means we would mainly have rice, protein, and egg or fried banana for breakfast. I know, fried banana! Believe it or not it’s a delicious mix of sweet and salty. Anyways, I was not used to eating toast for breakfast since my main carb was rice. My British boyfriend, loves his bread and has introduced me to all types of toast dishes. He is a very good cook and owns and manages his own restaurant Panama House in Bondi Beach. I thought who better to learn from than this guy! 

At first I was addicted to avocado toast, my favorite one from Lox Stock & Barrel, Bondi Beach. Then I really got into Smoked Salmon on Toast, or as I like to call it, Fish Toast (how Asian of me). I tried fish toast all over Bondi and the Eastern Suburbs but hadn’t found one I could call my favorite.

One morning, my boyfriend made this dish for me and as I tasted it I looked at him with bright eyes and said, “I found my favorite!” Believe me, I didn’t say it just because he was cute when he made it for me – I truly loved it so much that I wanted to learn how to make it myself. This is a very quick and easy breakfast recipe. It has a great combination of flavors; fresh with greens, light and smokey fish, flavorful spreads, and a lasting subtle taste of vinegar, which I love! We Filipinos use vinegar in almost all of our dishes. Now I have to make this every week until I get sick of it! 

 

INGREDIENTS (Serves 2)

  • 2 slices of Sourdough Bread
  • Smoked Ocean Trout (Can be any smoked fish)
  • Taramosalata
  • Cream Cheese

Salad: 

  • 1 Small Cucumber
  • Hand full of Rocket
  • 1 tsp Capers
  • 1/2 Red Onion

Salad Dressing:

  • 1 tbsp Olive Oil
  • 2 tbsp White Wine Vinegar
  • 1/2 Lemon Juice
  • Black Pepper
  • Salt

Boiled Egg:

  • Egg
  • Coriander
  • Parsley
  • Salt
  • Black Pepper

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DIRECTIONS

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Cut slices of Sourdough and cook on grill or dry frying pan to toast.

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Finely slice the red onion and cucumber.

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Make the salad in a bowl.

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Mix the salad dressing in a separate bowl.

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Pour the salad dressing on salad and toss. 

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Spread a light layer of Cream Cheese and Taramosalata on the Sourdough. Break the Smoked Ocean Trout into small pieces and place on toast. 

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Top the toast with salad and serve an extra side of salad with an option of boiled egg. 

 

And that’s all! This should take you about 15min to prepare. If you do make it, please share your photo with me via email or comment so that I can see! I would also love to hear what you think and if you have any suggestions in making the recipe even more tasty. I’m all ears! Enjoy guys!

 

Julia Quisumbing

 

 

 

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