serves
10
prep
5 minutes
difficulty
Easy
serves
10
people
preparation
5
minutes
difficulty
Easy
level
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Too Hot to Cook
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 2-4 slices good-quality sourdough bread
- 1 tin good-quality tinned Spanish mackerel (or other fish, see note)
- 100 g smoked salmon slices
- ¼ cup cornichons
- ¼ cup pickled onions
- 25 g good-quality butter
- 75 g good-quality blue cheese
- 1 avocado, cut into thick wedges
- 1 green apple, thinly sliced, to serve
- lemon and lime wedges, to serve
For the sour cream and dill sauce
- 2 tbsp good-quality mayonnaise
- 1 tsp Dijon mustard
- 100 ml crème fraiche
- 1 tsp lemon juice
- ¼ cup finely chopped dill leaves
- salt and black pepper
Instructions
- Heat a chargrill pan over high heat and lightly toast the bread, until grill marks form on both sides. To make the sour cream and dill sauce, in a medium bowl, combine the ingredients and mix well to combine, season well with salt and pepper.
- To serve, arrange the tinned mackerel, smoked salmon, pickles, butter, blue cheese, avocado, apple and citrus wedges on a plate. Serve with the sourdough and the sour cream and dill sauce.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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