2 slices of bread
1 container of Fontaine Santé Garlic Sauce
1 pack of smoked salmon 80g
1 ripe avocado, sliced
2 tbsp pickled red onions (see recipe)
2 eggs, sunny side up as a garnish (optional)
Pickled red onions:
1 medium-sized red onion
1/2 cup white vinegar
½ cup water
1/4 cup sugar
1 1/2 tsp salt
Toast 2 slices of bread and spread generously with Garlic Sauce.
Arrange alternating slices of smoked salmon and avocado slices.
Top with the pickled onions, a sunny side up egg if desired, and enjoy right away.
Pickled red onions:
Thinly slice the red onion and place in an airtight glass container.
In a saucepan, bring the vinegar, water, sugar and salt to a boil. Stir to dissolve the sugar. Pour into the container so that the onions are completely covered.
Can be stored in the refrigerator for 2 weeks. Can be added to sandwiches, sandwiches, toast, protein bowls, grilled cheese and more!
