Wild Smoked BC Salmon with Crème Fraiche, Poached Eggs, Dill, Capers and Everything Bagel Seasoning

• 300 grams of Wild Smoked BC Salmon

• 1/2 cup of creme fraiche or sour cream

• 2 tablespoons capers

• 1 large red onion, thinly sliced

• 4 eggs

• 1 tablespoon white vinegar

• 1 cup red wine vinegar

• 2 teaspoons sugar

• 1 lemon

• 4 slices of your favourite bread

• 1 avocado

• 2 sprigs fresh dill

• 1/2 teaspoon everything bagel seasoning (white sesame, black sesame, onion powder, garlic powder)

 Method:

1. Start by making the pickled red onions, place 1 cup red wine vinegar, 1 tablespoon sugar and 2 tablespoons of water in a pot and bring to a boil. Pour over the sliced red onions and let sit for 15 minutes

2. To poach the eggs, bring 1 litre of water to a boil, add 1 tablespoon white vinegar and a pinch of salt. Crack your eggs into a bowl, use a spoon to swirl the water then slowly pour in the eggs. Cook for 3-4 minutes for a soft to medium poach. Remove and place on a paper towel to drain.

3. Before assembling, toast your bread, slice the avocado and build.

4. Spread the creme fraiche on a board or plate, lay down the smoked salmon slices and add the poached eggs. Garnish with capers, pickled onion, everything bagel seasoning and fresh dill. Add a squeeze of lemon juice and enjoy!