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

  • 2 100g Huon Gin and Kaffir Lime Cured Salmon
  • ½ cup Quinoa
  • 4 Free-range eggs
  • 2 Cups Rocket leaves
  • 50g Huon Salmon Dukkah spice or similar
  • 1/2 Avocado
  • 2 tbsp Extra virgin olive oil
  • Juice 1 lime
  • 1tsp Salt

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