Avocado Toast with Spicy Alaska Pollock Roe and Preserved Lemon Aioli
Try this quick and delicious recipe for sourdough toast with Pollock roe, or mentaiko, and preserved lemon aioli topped with furikake and cilantro for an easy and unique take on avocado toast.
- Prep Time: 5 minutes
- Cook Time: 1 minutes
- Total Time: 6 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
For the toast
- 4 avocados
- 4 pieces sourdough bread, sliced 1"
- 1/3 cup spicy Alaska pollock roe aioli (see below)
- 2 tbsp furikake
- 1 tbsp cilantro
For spicy pollock roe aioli
- 1/4 preserved lemon (1 oz)
- 1-2 garlic cloves (0.5oz)
- 30g spicy pollock roe, 1-2 sac
- 2 egg yolks
- ¼ c canola oil
Recipe courtesy of Chef Rachel Yang
Preparation
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Step 1 Make the spicy pollock roe aioli
Make the spicy pollock roe aioli by chopping together the garlic and preserved lemon until it makes a fine paste. Combine the garlic and lemon mixture with the egg yolks in a bowl. Slowly drizzle in canola oil until the mixture is thickened.
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Step 2 Make the toast
- Toast the sourdough bread.
- Place the sliced avocado on the toast.
- Drizzle the spicy pollock aioli over the avocado.
- Sprinkle with furikake and cilantro.
Recipe courtesy of Chef Rachel Yang
