Yield 2 slices
A high-protein breakfast, brunch or spring starter made with sourdough, roasted salmon, egg and home grown cress
2 slices fresh sourdough
2 tsp butter
1 egg, hard boiled, sliced
1 poached or roasted salmon portion (90g)
2 tbsp cress (try growing your own)
Lightly toast the sourdough bread. Spread with butter. Cut each slice into three fingers.
Arrange the sliced hard boiled egg over the top. Scatter over the cooked salmon and cress.
Season with a little freshly ground black pepper. Serve immediately.
Recipe by Ren Behan - Author Wild Honey and Rye at http://www.renbehan.com/2017/03/salmon-egg-cress-sourdough-toasts.html