Chilean Breakfast Delight: Smoky Salmon Tartare on Avo-Toast with Egg & Roasted Pepitas

Allergens

Fish (Salmon), Eggs, Nuts (Pepitas)

Ingredients

• 12 oz fresh salmon fillet, skin removed
• 4 large eggs
• 2 ripe avocados
• 8 slices of crusty bread, toasted
• 1/4 cup pepitas (pumpkin seeds), roasted and salted
• 2 tbsp capers, drained
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh dill, chopped
• 1 lemon, zested and juiced
• Salt and pepper, to taste

Instructions

1. Begin by preparing the smoked salmon tartare. Slice the fresh salmon fillet into thin strips and place in a mixing bowl. Add the capers, red onion, half of the lemon zest, and salt and pepper to taste. Gently fold together until well combined. Cover and refrigerate while you prepare the other components. For the avocado toast, slice the ripe avocados in half and remove the pits. Score the flesh with a fork and gently scoop into a bowl. Mash with a fork, adding lemon juice, salt, and pepper to taste. Set aside. Next, prepare the poached eggs. Fill a wide, shallow saucepan with water, add a splash of vinegar, and bring to a simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Cook for 3 4 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels. Assemble the dish by spreading a generous layer of mashed avocado onto each slice of toasted bread. Top with a portion of the smoked salmon tartare, followed by a poached egg. Sprinkle with roasted pepitas and remaining lemon zest for garnish.

Chef’s Insight

The key to perfect poached eggs is a gentle simmer and patience. Don't overcrowd the pan, and use fresh, cold water.

Notes

Adjust the seasoning to your preference, and feel free to substitute ingredients based on personal dietary needs or preferences.