For the Topping

To Assemble

  • Multigrain loaf bread 10.0 slices
  • Smoked salmon pieces 20.0 oz
  • Frisée lettuce 10.0 pieces
  • Quail eggs, poached 10.0 whole
  • Small cucumbers, thinly sliced 2.0 whole
  • Dill 2.0 tsp
  • Fish roe 3.0 tsp

To Serve

  • Extra Virgin Olive Oil
  • Seasoning (salt+ pepper)
  1. For the Topping

    Combine Hellmann’s Real Mayonnaise, smashed avocado, mustard, lime juice and zest and chopped dill and mix well.
  2. To Assemble

    Toast the bread and spread the creamy mayo-based topping on the toast. Top with smoked salmon, cucumber slices, fish roe, poached quail eggs, dill sprigs and frisée lettuce.
  3. To Serve

    Drizzle with extra virgin olive oil, season to taste.
Chef Inspiration