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

1. Cut each slice of bread into 4 squares.
2. 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. 
3. Heat a pan over medium heat and toast the bread on both sides. 
4. Top the toast with pickled fish (don’t skimp on the onions and sauce in the tub). 
5. Cut the avo into blocks, add lemon zest and juice. Season. 
6. 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

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