You’ve been baking sourdough. Lots and lots of sourdough. We fully support your bakes and we’re here to show you how to repurpose some of the excess. Hold onto your butts; in this video we do sourdough toast three ways: 1) avocado toast with poached egg, 2) smoked salmon spread, and 3) ricotta toast with strawberry balsamic jam. Did we smoke our own salmon? Yes. Did we make our own ricotta? Yes. Don’t be scared. It’s gonna be fun and most definitely yummy.

Did you make any of these sourdough toasts? Tell us which toast was your winner in the comments below, post your photos to Instagram, and tag us @WeedsAndSardines!


RECIPES:

Salmon Spread

8 oz Hot Smoked Salmon
3-4 TBPS mayo
2 tsp grainy mustard
1 TBSP chopped Caper
Pickle juice to taste (Bread and Butter)


Salmon Toast as pictured

1 half of thick slice sourdough bread toasted
4 oz salmon spread
5-6 caper
6-7 pickled red onion ( brine is 200g water/200g White vinegar/ 40g sugar/ 1 tbsp salt)


Ricotta Recipe

2Kilo or 1 half gallon nice milk
100g White Distilled Vinegar
20g Salt

Over medium heat, slowly bring milk to 190 degrees over about 15 minutes, whisk in salt, when dissolved turn off heat and stir in vinegar gently. Let sit 5-10 minutes until curd is fully broken, strain through cheesecloth two hours


Strawberry Jam

3 cups or 300g frozen strawberries
100g or 1/4 cup sugar
2 tsp cornstarch
Juice of 1 lemon

Cook fruit and sugar on med/high 6 minutes until fruit has released juice and is mostly tender, stir in cornstarch and lemon juice, cook 30 seconds more, cool.


Avocado Spread

1 whole ripe avocado
1 TBSP minced chive
Salt to taste, juice of 1 lime

Chili Oil

300g Avocado oil or other neutral oil (canola, peanut)
100g Dried Guajillo Chile seeded
100g Dried Chile de arbol
1 TBSPg Chile flake
2 TBSPg Chile powder

Puree in blender on high until oil reaches temp of 210 degrees, let stand 30 minutes, strain and put in fridge, will keep basically indefinitely. Season just about anything with it.