Huon Gin and Kaffir Lime Cured Salmon Breakfast Bowl by Lyndi Cohen

Who said gin wasn’t a breakfast food!?
Lyndi Cohen manages to sneak it into your morning with this modern take on smoked salmon and eggs.
The new Huon gin and kaffir lime cured Salmon is paired simply but deliciously with a dukkah poached egg and avocado.

Huon Gin and Kaffir Lime Cured Salmon Breakfast Bowl by Lyndi Cohen
Preparation:
10 Minutes
Cooking:
30 Minutes
Serves:
2

  1. 1

    Rinse ½ cup of quinoa under water to remove bitter flavour then add to a saucepan with 1 cup of water and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

  2. 2

    Boil eggs for 4 minutes until medium boiled. Place in cold water to cool and peel shell, and then roll in dukkah until coated.

  3. 3

    In each serving bowl, add 1 cup rocket, ½ cup quinoa, 2 eggs, ¼ avocado and Huon Gin and Keffir Lime cured salmon.

  4. 4

    Finish by dressing with a drizzle of olive oil, juice from lime (or lemon) and a pinch of salt.

  5. 5

    Alternatively, use pre-cooked quinoa and simply heat and add

  6. 6

    Boil eggs at the beginning of the week to use in your breakfast – or simply sprinkle dukkah on your fried or scrambled eggs.

  7. 7

    Tips
    Alternatively, use pre-cooked quinoa and simply heat and add
    Boil eggs at the beginning of the week to use in your breakfast – or simply sprinkle dukkah on your fried or scrambled eggs.

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