25 mins
Crepes with Eggs, Smoked Salmon & Lime Chilli Avocado
Serves
3
This is a breakfast, brunch or dinner show-stopper! It is full of bright colours, zesty flavours and is packed with protein and good fats. We have a hunch this just might become your new go-to!
Ingredients
1 x packet Aoraki Cold Smoked Salmon 180g
½ small red onion, sliced
1 tablespoon red wine vinegar
1 avocado
2 tablespoons sour cream
1 ½ teaspoons The Fine Lime Company Lime & Chilli Salt (or to taste)
6 eggs
3 tablespoons milk
Zest 1 lime
1 tablespoon butter
Parsley or coriander to garnish
Product(s) used:
Method
Step 1
Put the red onion into a small bowl, pour over the vinegar then mix well and leave to pickle.
Step 2
Put the avocado flesh into a small food processor or the jug of a stick blender along with the sour cream and the lime and chilli salt. Blend until smooth then check for seasoning, adding more lime and chilli salt if required.
Step 3
Put the eggs into a bowl along with the milk and lime zest, season with sea salt and freshly ground black pepper then whisk well.
Step 4
Heat the butter in a heavy-bottomed frying pan over a medium-high heat then scramble the eggs until just cooked through. Remove from the heat.
Step 5
To assemble, lay out a crepe, spoon on a third of the egg mixture then arrange two slices of the salmon on top of the egg. Scatter over the red onion then dot on the avocado cream followed by a squeeze of lime and some chopped parsley or coriander if desired. Lastly sprinkle with a little extra chilli and lime salt then serve.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Crepes with Eggs, Smoked Salmon & Lime Chilli Avocado
Cold smoked
,
Serves
3
25 mins
This is a breakfast, brunch or dinner show-stopper! It is full of bright colours, zesty flavours and is packed with protein and good fats. We have a hunch this just might become your new go-to!
Ingredients
1 x packet Aoraki Cold Smoked Salmon 180g
½ small red onion, sliced
1 tablespoon red wine vinegar
1 avocado
2 tablespoons sour cream
1 ½ teaspoons The Fine Lime Company Lime & Chilli Salt (or to taste)
6 eggs
3 tablespoons milk
Zest 1 lime
1 tablespoon butter
Parsley or coriander to garnish
Method
Step 1
Put the red onion into a small bowl, pour over the vinegar then mix well and leave to pickle.
Step 2
Put the avocado flesh into a small food processor or the jug of a stick blender along with the sour cream and the lime and chilli salt. Blend until smooth then check for seasoning, adding more lime and chilli salt if required.
Step 3
Put the eggs into a bowl along with the milk and lime zest, season with sea salt and freshly ground black pepper then whisk well.
Step 4
Heat the butter in a heavy-bottomed frying pan over a medium-high heat then scramble the eggs until just cooked through. Remove from the heat.
Step 5
To assemble, lay out a crepe, spoon on a third of the egg mixture then arrange two slices of the salmon on top of the egg. Scatter over the red onion then dot on the avocado cream followed by a squeeze of lime and some chopped parsley or coriander if desired. Lastly sprinkle with a little extra chilli and lime salt then serve.