Serves 12<\/p>\n
<\/p>\n
Ingredients:<\/strong><\/p>\n 1 loaf of fresh baked bread<\/p>\n 1 filet of salmon skinned and pin boned<\/p>\n 1 onion sliced<\/p>\n 3 cloves garlic chopped<\/p>\n 6 sprigs thyme<\/p>\n 1 lemon<\/p>\n 1 bunch chives chopped<\/p>\n 1 bunch parsley chopped<\/p>\n 3 avocadoes<\/p>\n 6 English breakfast sandwiches<\/p>\n 1 pint or 500g ricotta<\/p>\n Extra virgin olive oil<\/p>\n Salt, pepper<\/p>\n <\/p>\n Preparation:<\/p>\n 1. Preheat oven to 400\u00b0F or 200\u00b0C.<\/p>\n <\/p>\n 2. Drizzle the olive oil liberally on the salmon and spread evenly. Season the salmon with salt and pepper.<\/p>\n <\/p>\n 3. Lay the onions, garlic, and thyme on a sheet pan and place the salmon on top.<\/p>\n <\/p>\n 4. Bake the salmon for 15 to 20 mins until medium rare.<\/p>\n <\/p>\n 5. Slice the bread to \u00bd inch pieces and brush with olive oil. Season with salt and pepper.<\/p>\n <\/p>\n 6. Bake until golden brown and crispy.<\/p>\n <\/p>\n 7. Deskin and de-seed the avocados and cut into \u00bd inch pieces.<\/p>\n <\/p>\n 8. When the salmon is cool to the touch, place it in a mixing bowl and break it into pieces.<\/p>\n <\/p>\n 9. Chop up the vegetables and place in the bowl with the salmon.<\/p>\n <\/p>\n 10. Gently fold in the avocado, and herbs. Season with lemon juice, salt, lemon zest, and olive oil.<\/p>\n <\/p>\n 11. Serve on the toast spread with ricotta and garnish with sliced radishes.<\/p>\n <\/p>\n <\/p>\n This recipe was specially created by Chef Tsu-Hung Bam Liu.<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 12 Ingredients: 1 loaf of fresh baked bread 1 filet of salmon skinned and pin boned 1 onion sliced 3 cloves garlic chopped 6 sprigs thyme 1 lemon 1 bunch chives chopped 1 bunch parsley chopped 3 avocadoes 6 English breakfast sandwiches 1 pint or 500g ricotta Extra virgin olive oil Salt, pepper […]<\/p>\n","protected":false},"author":3,"featured_media":2521,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16,17],"tags":[],"class_list":["post-3807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_recipes","category-cat_starter"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/comments?post=3807"}],"version-history":[{"count":1,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3807\/revisions"}],"predecessor-version":[{"id":3813,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3807\/revisions\/3813"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media\/2521"}],"wp:attachment":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media?parent=3807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/categories?post=3807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/tags?post=3807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}