Smoked Kahawai, Avo & Sauerkraut on Toast
A delightful trio brought together to dance on your tastebuds! Simple but delcious and a very easy combo to whip up at home to jazz up your usual avo on toast.
250g smoked Kahawai – skin & bones removed
1/4 cup lemon juice
2 tbsp olive oil
1 tbsp wholegrain mustard
1 tbsp dijon mustard
Good pinch of salt
Pepper to taste
Sauerkraut – our fav is Be Nourished
Toast or Sourdough – our fav is Better Bread
Flake Kahawai into bowl and add all remaining ingredients. Will keep in fridge for up to a week.
Toast bread & lather with half an avo. Spoon on the smoked fish and top with sauerkraut. Pinch of salt & pepper to finish.