You can’t beat the classic combination of smoked salmon, cream cheese and dill, right? We’ve taken it up a notch with this delicious breakfast number.
Slice the sourdough and toast it lightly under the grill. Add a layer of Aoraki Smokehouse cold smoked salmon on each slice. Top with a generous dollop of the dill lush curd.
Garnish with micro greens and a squeeze of lemon.
1 pack Aoraki Smokehouse Cold Smoked Salmon Sliced
1 loaf Wild Wheat Kumara Sourdough
150g Drunken Nanny Dill Lush Curd
Microgreens to garnish