This is not on toast, but it is bliss. The texture is so decadently soft, it seemed a pity to spoil it with crunchy toast, so I have stuck to bread. I had something like this, made with home-cured gravlax, in a Michelin-starred restaurant. As gravlax (which is raw unsmoked salmon cured with salt, sugar and lots of dill) is not easy to find and takes at least two days to make, I thought bought smoked salmon would be easier. But if you can get gravlax (sometimes spelled gravadlax), give it a try. It’s sweeter and milder.
- 2 t fresh curd cheese or cream cheese
- 1 t wasabi paste
- 2 slices granary bread
- 1 ripe avocado
- 150 g smoked salmon or gravlax
- finely grated zest of 1 lime
- ½ t each black and white sesame seeds
- a few pea shoots or tendrils (optional)
1. Mix the cheese with wasabi and spread it on the bread.
2. Slice the avocado thinly and put it in an even layer on top of the wasabi-cheese mix, then cover with the smoked salmon.
3. Sprinkle on the lime zest and sesame seeds and garnish with the pea shoots or tendrils, if you have found any.
This is an extract from Bliss on Toast by Prue Leith. Photographs by Haarala Hamilton.