Ciabatta with Salmon and Mango
This toast is inspired by Lina's breakfasts. The combination of mango and salmon is extremely successful, especially since it's easy to get fresh salmon in Lisbon, and we have a lot of mango here, which is incredibly aromatic and sweet.
I've been ordering ciabatta from Dobeco lately.
I salted the salmon in advance overnight with lemon zest and Sichuan pepper (optional) - you can find a sample recipe here.
First, we cut thin strips of zucchini with a vegetable peeler, mix them with a dash of vinegar and salt in a separate bowl, you can add a bit of oregano (optional), and give them a light massage. We cut the mango into thin slices, removing the skin. We also slice the salmon thinly.
We cook the poached egg and toast the ciabatta in a dry pan until lightly caramelized.
We assemble the toast: we spread cream cheese on the ciabatta, carefully lay out the zucchini strips, mango, salmon, a poached egg in the center, a few blueberries on top, a bit of green oil on the egg, and pink pepper on top.
Enjoy!
Step by step
First, we use a vegetable peeler to cut thin strips of zucchini, in a separate bowl mix them with a dash of vinegar and salt, you can add a bit of oregano (optional), and give it a light massage.
We cut the sides off the mango, peel it, and slice it thinly. Slice the salmon thinly as well.
We cook the eggs poached, while toasting the ciabatta in a dry skillet until lightly caramelized.
Assemble the toast: spread cream cheese on the ciabatta, carefully place zucchini strips, mango, salmon, a poached egg in the center, a few blueberries on top, some green butter on the egg, and finish with pink pepper.
