Easy and sophisticated, nothing says Easter like pickled fish. Swap the bread with hot-cross buns, if you are feeling adventurous.
Pickled fish toast
Serves 4-6
Ingredients
8 slices bread of your choice
¼ cup butter, softened
¼ cup mixed sesame seeds
1 tub (500g) store-bought pickled fish
1 avocado
1 lemon, zested and juiced
Salt and milled pepper
1 spring onion, peeled into ribbons (see cook’s Tip).
Coriander or micro leaves, to garnish
Method
- Cut each slice of bread into 4 squares.
- Spread the butter on both sides of the bread. Press only the buttered side of the bread into the sesame seeds, ensuring it sticks well.
- Heat a pan over medium heat and toast the bread on both sides.
- Top the toast with pickled fish (don’t skimp on the onions and sauce in the tub).
- Cut the avo into blocks, add lemon zest and juice. Season.
- Top the toast with avo cubes, spring onion curls and herbs. Season with milled pepper.
Cook’s tip: Use a sharp vegetable peeler to shave the spring onion into ribbons, down the length. Place the ribbons into ice water for 15-20 minutes for them to curl up.
Recipes & styling: Lichelle May
Photography: Zhann Solomons
