250g smoked Kahawai – skin & bones removed (or plain tuna!)
1/4 cup lemon juice
2 tbsp olive oil
1 tbsp wholegrain mustard
1 tbsp dijon mustard
1 avocado
Good pinch of salt
Pepper to taste
Sauerkraut – our fav is Be Nourished
Toast or Sourdough – our favs are Vogels or 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.
