Brunch Additions Recipe

Prep avocado topping

Halve, pit and scoop the avocado flesh into a bowl. Add the lemon juice, 1 teaspoon olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Mash with a fork leaving some chunks for texture. Taste and adjust salt/lemon as needed.

Prepare shallot-caper garnish

Finely mince the shallot and roughly chop the capers. Combine with 2 tablespoons creme fraiche (reserve the rest for assembly), 1 teaspoon chopped fresh dill, and a light grind of black pepper in a small bowl. This creates a tangy spread to complement the salmon.

Toast bread

Heat a skillet over medium heat. Spread 1/2 tablespoon unsalted butter on one side of each slice of sourdough. Toast 4 slices butter-side-down (two at a time if needed) until golden and crisp, about 2–3 minutes per side. Alternatively, use a toaster and finish in the skillet with a light butter melt to crisp the exterior.

Assemble toasts

Spread about 1 tablespoon of the remaining creme fraiche onto each toasted slice. Spoon a generous layer (about 2–3 tablespoons) of mashed avocado over the creme fraiche. Top each with 50 grams (approx. 1/4 of the salmon amount per two slices) of smoked salmon, folding it for height and texture.

Finish and serve

Scatter the shallot-caper garnish over the salmon, sprinkle with the remaining chopped dill and capers, add a small handful of microgreens or arugula. Drizzle with the remaining 1 teaspoon olive oil and squeeze a little lemon wedge over each toast. Finish with a pinch of flaky sea salt and a crack of black pepper. Serve immediately at the table.

Prepare ricotta spread

In a small bowl, whisk together the ricotta, 1 tablespoon honey, vanilla extract and lemon zest until smooth and slightly fluffy. Taste and add a touch more honey if you prefer sweeter.

Prepare berries

If using strawberries, hull and halve them. Combine all berries in a bowl and gently toss with 1 tablespoon honey to macerate and release a bit of juice. Let sit 5–10 minutes while toasting bread.

Toast bread

Heat a skillet over medium heat. Spread remaining 1/2 tablespoon unsalted butter on one side of each brioche slice. Toast butter-side-down until golden and caramelized, 1.5–2 minutes per side (brioche will brown faster than sourdough). Alternatively, use a toaster and warm a pat of butter on top just after toasting.

Assemble toasts

Spread about 2 tablespoons of the ricotta mixture onto each warm toast. Spoon a generous portion (about 1/2 cup) of macerated berries on top. Drizzle each toast with 1/2 tablespoon honey, sprinkle with toasted sliced almonds and a pinch (about 1/8 tsp) of flaky sea salt to balance the sweetness.

Finish and serve

Garnish each toast with a couple of fresh mint leaves and a light grate of lemon zest if desired. Serve immediately so the toast remains crisp beneath the creamy ricotta and juicy berries.

Arrange both styles of toast on a large serving board or plate for the table. Place lemon wedges, remaining honey and any extra creme fraiche in small bowls for guests to add more. Offer extra dill, capers and microgreens on the side. Encourage guests to assemble or top to taste so everything is served fresh and at the table.