Hot Smoked Salmon Breakfast Bowl

Hot Smoked Salmon Breakfast Bowl with Figs, Avocado and Poached Egg

Serves: 2

Ingredients
150g TASSAL Hot Smoked Natural Salmon, skin removed then broken into 3 pieces
1 tsp olive oil
100g baby spinach leaves
1 avocado, cut in half, peeled then sliced
2 figs, cut in half
2 eggs, poached
2 tbsp pomegranate seeds
2 tbsp chopped pistachio nuts
A few parsley leaves
6 vine cherry tomatoes

Sauce:
2 tbsp mayonnaise
1 tsp lemon juice
Pinch smoked paprika

Method
Place cherry tomatoes on an oven tray and lightly roast in a preheated oven of 200°C for 10-15 mins or until skins are just beginning to split. Remove from oven and set aside. Combine sauce ingredients together in a small bowl and mix well. Set aside.
Heat oil in a non-stick pan and add spinach leaves. Toss over heat for 2 minutes to lightly wilt the leaves. Divide wilted leaves between 2 serving bowls. Top with TASSAL Hot Smoked Salmon, slices of avocado, fig and a poached egg.
Finish each bowl with 3 roasted tomatoes, a sprinkle of pomegranate seeds and a few chopped pistachio nuts. Drizzle with sauce and garnish with parsley leaves. Delicious served with sliced sour dough bread.