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Hot Smoked Salmon Breakfast Bowl with Figs, Avocado & Poached Egg
- Step 1
Place cherry tomatoes on an oven tray and lightly roast in a preheated oven of 200°C for 10-15 mins or until skins are just beginning to split. Remove from oven and set aside. Combine sauce ingredients together in a small bowl and mix well. Set aside.
- Step 2
Heat oil in a non-stick pan and add spinach leaves. Toss over heat for 2 minutes to lightly wilt the leaves. Divide wilted leaves between 2 serving bowls. Top with TASSAL Hot Smoked Salmon, slices of avocado, fig and a poached egg.
- Step 3
Finish each bowl with 3 roasted tomatoes, a sprinkle of pomegranate seeds and a few chopped pistachio nuts. Drizzle with sauce and garnish with parsley leaves. Delicious served with sliced sour dough bread and enjoy!
150g TASSAL Hot Smoked Tassie Salmon, Natural, skin removed then broken into 3 pieces
1 tsp olive oil
100g baby spinach leaves
1 avocado, cut in half, peeled then sliced
2 figs, cut in half
2 eggs, poached
2 tbsp pomegranate seeds
2 tbsp chopped pistachio nuts
a few parsley leaves
6 vine cherry tomatoes
2 tbsp mayonnaise
1 tsp lemon juice
pinch smoked paprika