1. Smoked Salmon with Creamy Red Onion and Radish on Rye
Finely slice some red onions and radishes. In a bowl, combine the vegetables with a tablespoon of Greek yoghurt and a tablespoon of horseradish. Season with salt & pepper. Place a generous amount on a piece of toasted rye bread and top with smoked salmon. Serve with a wedge of lemon and a few dill leaves.
2. Wilted Kale, Mushroom and Poached Egg on Sourdough
In a pan, gently wilt some chopped fresh kale and set aside. Meanwhile, sauté some sliced mushrooms in a little butter/olive oil and season with salt and pepper.
To make the poached egg: In a small saucepan, bring water to the boil. Add a splash of vinegar and allow to simmer. Break an egg into a small ramekin dish and gently lower into the simmering water. Leave for 30 secs before gently folding the white of the egg over the yolk. Allow to cook for a further 2 minutes. Remove with a slotted spoon onto some kitchen towel to absorb excess water. To assemble: Drizzle a little olive oil onto a slice of toasted sourdough, top with the wilted kale and mushrooms and finally gently place the poached egg on top. Sprinkle with chilli flakes, salt and pepper to serve.
3. Cream Cheese and Tomato Bruschetta on Sourdough
Halve a handful of cherry tomatoes and place in a bowl. Season with olive oil, some fresh chopped basil, a little balsamic vinegar and season with salt and pepper. Spread a thick layer of cream cheese onto a slice of toasted sourdough and top with a generous amount of the tomato mixture. Garnish with some extra basil leaves and a drizzle of olive oil.