Spiced avocado toast with smoked trout by Gwendal Marimoutou

Ingredients

1 serving

• 1 loaf of country bread
• 1 avocado
• 1 lime
• olive oil
• salt and pepper
• turmeric
• ginger
• ground coriander
• 2 eggs
• white vinegar
• smoked trout
• trout roe
• 1 bunch of chervil
• 1 bunch of mint

Steps

1. 1

   Bring a pot of salted water to a boil.

2. 2

   Place the pitted avocados in the boiling water for 1 minute (avocado darkens over time due to a toxin; putting it in this water kills the toxin and keeps the avocado a vibrant green color. For unripe avocados, putting them in for 2 minutes helps cook them slightly as well).

3. 3

   Remove the avocado and mash it in a bowl, mixing in the spices.

4. 4

   Slice the bread, then put it in the toaster, or toast it in the oven.

5. 5

   Refill the pot with water and bring to a gentle boil.

6. 6

   Place the eggs into 2 glasses of water and add 2 tablespoons of white vinegar to each glass (do not break the yolk). The vinegar will cause the white to coagulate around the yolk.

7. 7

   Once the water is boiling, create a whirlpool in the pot, then pour the contents of the glass into the center to poach the eggs.

8. 8

   Assemble the toast: a layer of avocado, then the trout and the poached eggs.