Cured Egg Yolk, Salmon and Avocado Open Sandwich

butter roasted artisan bread

mouth melting avocado spread with smoked salmon, lime and chili

on top a semi cured eggyolk, that will drip smooooothly on the sandwich when cut

sprinkled with black sesame seeds and parsley

only a few high quality ingredients - so much taste!

easy to prepare and yet does this open sandwich look stunning!

great as a starter or on a buffet!

There are only a few ingredients for this delicious sandwich, and I highly recommend to buy good quality products to enhance the taste even more.

for 2 sandwiches you'll need:

• 50ml (1,7oz) japanese soy sauce
• 2 eggs (only the yolks)
• 1 avocado
• 100g ( 3,5 oz) smoked salmon
• 1 mild red chili pepper
• 1 lime
• 2 thick slices of good bread - such as levain or baguette
• 2 tbsp butter
• black sesame seeds
• parsley

optional for garlic lovers: 1 clove for rubbing the breadslices.

set out 2 small bowls

fill one bowl with the japanese soy sauce ( 50ml 1,5oz )

Now seperate the eggs (Note that chilled eggs are easier to separate (the yolk doesn't break as easily) )

crack the egg gently on the rim of the bowl

pour the egg into your upturned palm, let the egg whites slide through your finger tips.

let the yolk carefully slide into the japanese soy sauce.

refrigerate for at least 2 hours, up to 5 hours (with every additional hour the yolk will get darker, get more soy taste and will be more firm )

• cut the avocade in half, and scoop out the velvetly smooth parts into a bowl
• squeeze half the limes juice into it. ( you may want add more juice to taste )
• using a fork, roughly mash the avocado and lime juice

• tear salmon in small pieces using two forks
• cut as much chili pepper as suits your taste buds into thin slices - it should be spicy but not hot.

• add salmon and chili to the avocado spread and mix gently
• add salt and pepper to taste

cut thick slices of the bread

add a generous amount of butter to a hot skillet and roast the bread until golden brown and crispy on both sides and all butter is absorbed

for garlic lovers: rub the slices with a fresh cut garlic clove before roasting

yes, you made it already to the assembly of this great sandwich! - wasn't that hard, was it?

spread a generous amount of the avocado salmon mixture on the roasted breadslice

make a round indent with the back of a spoon onto the spread

carefully let one eggyolk slide into the previous made indent - try to drain the yolk from the soy sauce as much as possible.

spinkle with black sesame seeds and parsley

decorate the sandwiches with lime, chili

Serve and WOW you guests with this beautiful roasted taste explosion!

Enjoy the moment as you cut the egg yolk and see it dripping down smoothly

sooooo mouthwatering!