A recipe from Anneleen - Grilled Salmon Toast, with Avocado and a Sunny Egg

Posted by Anneleen Coppens
duomedia cookbook

The duolicious cookbook is a collection of duomedia’s favourite recipes. It offers a selection of international starters, main courses and desserts that are unique to each duomedia team member. You can read more about it here.

This recipe is provided by Anneleen Coppens who is PR Coordinator at duomedia. We asked Anneleen why she chose this recipe and here is what she said.

4 pieces of fresh salmon • 4 ripe avocados • 200 g cherry tomatoes • 100 g rocket salad • 100 g strawberries • 1 large or 2 small red onions • 4 thick slices of dark bread • 4 eggs • Pepper & sea salt

Wash the tomatoes, rocket salad and strawberries. Cut the avocados open, remove the flesh and crush it in a bowl using a fork. Cut the cherry tomatoes into tiny pieces and blend with the crushed avocados. Season to taste and put the mixture in the fridge.

Slice the red onion and strawberries. Heat 1 spoon of olive oil in a pan and fry the salmon according to taste. (I prefer it a little pink on the inside, but this is not to everyone’s liking).

Meanwhile, put the slices of bread in the warm oven.

Fry the eggs sunny side up (TIP: you can also poach them).

Now you are ready to create layers. When the slices of bread are crunchy, remove them from the oven and put them on a plate. Place the rocket salad on top, add the avocado mix, then place the salmon on top and add a little sea salt.

Decorate the tower with the red onion slices, and to finish off this delicious and healthy toast, place an egg on top of the grilled salmon.

How can you get your hands on one of those precious cookbooks? Meet with us at one of the upcoming trade events! Incase you can't make it, we’ll also be giving out copies through our social media channels.