Open rye bread

Method Print recipe

1. Select 10 slices of rye bread.
2. Place the Kimchi into a food blender and blend until smooth then fold in softened butter and set to one side until required.
3. Flake the poached salmon into large pieces.
4. Smash the defrosted avocado slices with lime juice, sea salt and black pepper and set to one side until required.
5. Slice the little gem lettuce and set to one side until required.
6. Mix all the seeds together and then toast in a dry pan until golden. Remove from the heat to cool down.
7. To assemble spread the Kimchi butter equally over the rye bread, top with the sliced little gem, flaked salmon, crushed avocado and top with a sprinkle of seeds and fresh coriander then drizzle with a little oil.