Date posted: 22/01/2020

Open rye bread

Open rye bread with Kimchi butter, poached Salmon and seeds

  • Serves 10
Votes: 2 Average: 5


Rye loaf 10 slices
Yutaka 100% natural traditional Korean Kimchi 215g
Everyday Favourites salted butter 60g
Pier 7 raw Scottish salmon portions (Skinless) 350g
Avocado IQF slices 250g
Casa De Mare lime juice squeezy 20ml
Casa de Mare sea salt 2g
Everyday Favourites cracked black peppercorn 1g
Sliced little gem lettuce 2
Pumpkin seeds 20g
Sunflower seeds 20g
Everyday Favourites sesame seeds 10g
Everyday Favourites poppy seeds 10g
Coriander sprigs 1 bunch
Extra virgin cold pressed rapeseed oil 10ml


  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.
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