Lunch Smoked Salmon Kedgeree Toasts

Nutrition per serve

Ingredients

• 1pcs red onion
• 2pcs white bread rolls
• 150g peas
• 10g masala seasoning
• 2g chilli flakes
• 100g smoked salmon slices
• 1pcs lemon
• 10ml white or red wine vinegar
• 3ml sugar
• 25g butter
• 2pcs egg

Method

1. Step 1 — Pickle onion
   Bring 2 small saucepans of water to the boil for the eggs and peas. Very thinly slice the onion. Combine 2 tsp white wine vinegar and ½ tsp sugar in a bowl. Add the onion, season with salt and pepper and toss to coat. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Toast bread
   Halve the bread rolls through the middle. Toast the bread in a toaster or under a preheated grill until lightly toasted. Spread with 15g butter.
3. Step 3 — Cook eggs
   Cook 2 eggs in a pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water. Peel and quarter the eggs.
4. Step 4 — Prep peas
   Meanwhile, add the peas to the remaining pan of boiling water, return to the boil and cook for 1 min. Drain and return to the pan. Add half the masala seasoning*, a pinch of chilli flakes, if using, and 10g butter to the peas, then coarsely mash. Season with salt and pepper.
5. Step 5 — Prep salmon and lemon
   Separate the smoked salmon slices, then coarsely tear into pieces. Cut the lemon into wedges.
6. Step 6 — Get ready to serve
   Drain the onion. Divide the toast among plates. Top with the smashed peas, smoked salmon, pickled onion and egg. Scatter with a pinch of chilli flakes*, if desired, and serve with the lemon wedges.

Allergens

Sulphites, Milk, Egg, Gluten, Soy, Wheat, Fish