The Pacific Recipe

Make the dill crème

In a medium bowl combine 1 cup creme fraiche (or Greek yogurt), 2 tbsp finely chopped fresh dill, 1 tsp lemon zest, 1 tsp fresh lemon juice, 1 tsp salt and 1 tsp freshly ground black pepper. Whisk until smooth. Taste and adjust seasoning; refrigerate until ready to use (at least 10 minutes) to let flavors meld.

Sauté spinach and prepare tomatoes

Heat 1 tbsp butter or 1/2 tbsp olive oil in a skillet over medium heat. Add 4 cups washed baby spinach and a pinch of salt. Sauté, stirring, for 1–2 minutes just until wilted. Remove from heat and squeeze a little lemon juice (about 1/2 tsp) over the spinach. Slice or wedge 2 medium tomatoes into 8 pieces and set aside at room temperature.

Toast the bread

Brush both sides of 4 slices of sourdough with the remaining 1 tbsp butter or 1/2 tbsp olive oil. Toast in a skillet over medium heat, under a broiler, or in a toaster until golden and crisp, about 2–3 minutes per side in a skillet or 4–6 minutes in the oven at 200°C/400°F. Keep warm.

Arrange smoked salmon

Gently fold or fan 200 g thinly sliced smoked salmon into 4 portions and place in a shallow dish ready for assembly.

Poach the eggs

Fill a deep skillet or shallow saucepan with about 3 inches (7–8 cm) of water. Bring to a gentle simmer — small bubbles but not a rolling boil. Add 1 tsp white vinegar and 1/2 tsp salt to the water. Swirl the water with a spoon to create a gentle vortex and carefully slip in 1 egg at a time (or use ramekins to slide eggs in). Poach each egg for 3–4 minutes for a runny yolk or 4–5 minutes for slightly firmer yolk. Remove with a slotted spoon, drain briefly on paper towel.

Assemble each serving

Spread about 2 tbsp dill crème on each toasted bread slice. Top with an even portion of wilted spinach (about 1 cup per 2 slices) and arrange smoked salmon (about 50 g) over the spinach. Add tomato slices or wedges alongside or on top.

Top with poached egg & garnish

Place one poached egg on each assembled toast. Drizzle each serving with a light drizzle of extra virgin olive oil (about 1/4 tsp per slice), sprinkle with cracked black pepper and the remaining fresh dill sprigs or microgreens. Serve immediately with lemon wedges on the side for squeezing.