Avocado Toast with Smoked Sturgeon

Attilus recipe

INGREDIENTS

Recipe serves 4

Sushi rice 250g
Rice vinegar 2 tblsp
Sugar 2 tblsp
For the Pea Veloute:
Frozen peas 500g
Salted butter 50g
Shallot 1
Milk 200 ml
Vegetable stock 200 ml
Double cream 200 ml
Ingredients to finish:
Sour cream
Sage oil
Caviar
Pea shoots
Freeze dried Cepe powder

METHOD

 1. Cut the avocado in half, remove the stone and scoop out the flesh.

2. In a small bowl, mash the avocado with a fork, and then add the lime juice, garlic and olive oil.

3. Season with salt and pepper and mix well.

4. In a small bowl mix together the red onion and red wine vinegar.

5. Toast the sourdough until slightly charred.

6. Divide the avocado between the 4 toasts, and then top with the smoked sturgeon, red onions, jalapeno and radishes. Garnish with coriander and drizzle with olive oil, then serve.

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