Sea Filler Recipe

Prep and toast seeds

Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and smell nutty, about 2–3 minutes. Remove from heat and immediately toss with 1/4 tsp fine sea salt. Set aside to cool.

Toast sourdough

Brush both sides of the sourdough slices lightly with olive oil (or melt butter and brush for richer flavor). Heat a griddle or skillet over medium-high. Toast the slices 2–3 minutes per side until golden and crisp. Alternatively, grill or use a toaster. Keep warm.

In a small bowl combine mascarpone, lemon zest, lemon juice, honey, salt and black pepper. Stir until smooth and slightly airy. Taste and adjust salt or lemon if needed. Transfer to a serving bowl or pipe into a piping bag for neater assembly. Chill briefly if making ahead.

Crack the eggs into a bowl, add milk, salt and pepper. Whisk lightly until just combined — do not over-aerate; you want a slightly streaky mixture for creamier curds.

Heat a nonstick skillet over low–medium-low heat. Add butter and let it melt until it foams but doesn’t brown. Pour in the eggs. Using a silicone spatula, stir slowly and continuously, scraping the bottom and sides to form soft curds. Cook gently for 3–6 minutes until eggs are mostly set but still glossy and slightly runny; they will continue to set off heat.

Remove from heat, fold in chopped chives, and adjust seasoning. Keep warm while assembling.

Prepare the avocado: halve, pit and scoop flesh into a bowl. Lightly mash with a fork leaving some texture, season with a pinch of salt and a squeeze of lemon (from the wedges).

On each warm sourdough slice, spread about 1 tbsp (adjust to taste) of lemon mascarpone in an even layer.

Top the mascarpone with a spoonful of mashed avocado (about 1–2 tbsp), spreading gently to leave room for eggs and salmon.

Divide the scrambled eggs evenly across the 4 toasts (roughly 1.5 eggs per slice). Use a spatula to create a gentle mound of eggs in the center of each slice.

Arrange smoked salmon slices over the eggs — about 50 g (a few ribbons) per toast — tucking some under and over the egg for texture and visual appeal.

Scatter the toasted pumpkin seeds over the salmon and eggs for crunch. Drizzle each toast with a drizzle (about 1/4 tsp) of extra virgin olive oil, finish with freshly ground black pepper, and garnish with microgreens or baby dill. Serve immediately with lemon wedges on the side.