OPEN GRAVADLAX SANDWICH
PREPARATION: 10min ~ COOK: 5min ~ READY IN: 15min
2 pieces sourdough bread, thickly sliced
1⁄2 cup Hillfarm Apple Cider Vinegar
1⁄2 cup sugar
1 onion, thinly sliced
4 eggs, hard boiled
1 tsp KEEN'S Curry Powder
1 head garlic, roasted
1 clove black garlic
100 g Huon Premium Gravadlax Salmon
1 handful baby spinach leaves
1 tsp Hillfarm Lemon Infused Canola Oil
Salt, to taste
- Drizzle sourdough with oil. Place in girdle pan to toast, do this to both sides until bar evenly toasted with bar marks. Then, in a small saucepan over a medium heat, add vinegar and sugar and simmer until the granules dissolve. Then remove from the heat, add the onions and leave to steep.
- In a small mixing bowl, add eggs and KEEN'S Curry Powder and mix together. Add a few of cloves of the roasted garlic into the egg and curry mixture. Then add 1 clove of fermented black garlic, and continue to mix together. Season with salt to taste.
- Place the toasted sourdough on a plate, spoon egg mixture and the pickled onions on top of the sourdough. Next, place Gravadlax on top of pickled onions, followed by baby spinach. Drizzle the curry and egg mixture over the top. Leave the sandwich open and place another cut slice of toasted sourdough on the side which can be used to help mop up the excess toppings that are left over.