Smashed Miso Green Pea & Tassal Cooked & Smoked Tassie Salmon Toast

METHOD

Step 1

In a bowl, roughly smash peas with a fork.

Step 2

Stir through miso paste, olive oil, lemon juice, and rind.

Step 3

Mix in coriander and mint. If using, fold in ricotta for extra creaminess.

Step 4

Bring a small pot of salted water to a boil. Add asparagus spears and cook for 2–3 minutes until bright green and just tender.

Step 5

Drain and immediately refresh in ice water. Slice diagonally and gently fold into smashed peas.

Step 6

Fill a medium saucepan with water and bring to a gentle simmer. Add vinegar.

Step 7

Crack each egg into a small cup. Create a gentle whirlpool and slide the egg in. Poach 3–4 minutes until whites are set, yolk still soft. Remove with a slotted spoon and drain on a paper towel.

Step 8

Spread smashed miso pea mixture over sourdough. Arrange and flake the Tassal Cooked & Smoked Tassie Salmon on top. Add asparagus and place a poached egg on each slice.

Step 9

Sprinkle with fresh dill and cracked black pepper. Serve immediately

INGREDIENTS

100 g Tassal Cooked & Smoked Tassie Salmon, Natural 

1 cup frozen peas, thawed 

1 tsp white miso paste 

1 tbsp olive oil 

Juice and finely grated rind of ½ lemon 

2 tbsp fresh coriander, chopped 

2 tbsp fresh mint, chopped 

2 tbsp ricotta (optional) 

2 slices sourdough bread, toasted 

6–8 asparagus spears 

Fresh dill, to serve 

Cracked black pepper, to taste 

2 free-range eggs 

1 tsp white vinegar