We don’t always realise how much potential seasoning has. Take salt, for instance. It’s in so many things that don’t necessarily involve a pinch straight out of the box. There are so many interesting seasoning mixes we can make to amp up the flavour but how often do we consider the texture of our salt fix. The “breakfast salt” in this recipe hits all the right notes, from a comforting Corn Flakes flavour infusion to a welcome kick of crunch.
Smoked Trout with Poached Egg and Kellogg’s Breakfast Salt
SERVES: 6 | PREPARATION TIME: 20 minutes | COOKING TIME: 40 minutes.
INGREDIENTS
for the trout breakfast
200 g Kellogg’s All-Bran Flakes
6 eggs, for poaching
1 ripe and ready avocado
1 lemon juice, fresh or white wine vinegar
2 packets Forage and Feast cold smoked trout ribbons.
30 ml black lumpfish caviar *optional
edible flowers
10 chive sprigs
50 g cream cheese
salt to taste
black pepper to taste
for the Kellogg’s Breakfast Salt
50 g Maldon salt
300 g Kellogg’s Corn Flakes
2 g dried basil
METHOD
for the breakfast salt
Place the Kellogg’s Corn Flakes in a blender and blend to a powdery consistency, add the Maldon salt and dried basil and blend for 1 second. Store in an airtight container.
for the smoked trout breakfast
Blend the All-Bran Flakes to a semi-fine breadcrumb consistency, and place in a bowl. Remove the skin and pip from the avocado and cut into cubes about 1.5 cm x 1.5 cm. Squeeze a generous amount of lemon juice onto the avocado cubes and season with the Kellogg’s Salt. Place a pot of water with lemon juice or vinegar in on the stove and add some salt. Bring the water to a gentle simmer and poach the eggs to the desired doneness. While the eggs are poacing start placing the salmon ribbons on the plate, and garnish with the avocado and black lumpfish roe. Place small dollops of the cream cheese on the plate and season with the Kellogg’s salt. Place the egg in the centre just before serving.
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