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FUJI FUJI SALMON AND POACHED EGG ON TOAST

(serves 2)

200g salmon fillet

2 slices of thick bread

2 large free-range eggs, poached

1 avocado, sliced

4 tablespoons Fuji Fuji

Juice of half a lime

A pinch of sea salt

Fresh parsley to garnish (optional)

Method:

Marinate the salmon in Fuji Fuji, lime and salt for 20 minutes.

Cook the salmon on a grill or bbq for 5 minutes on each side.

Poach the eggs to your liking.

Toast the slices of bread and add some of the avocado, salmon and drizzle Fuji Fuji on top.

Garnish with some fresh parsley (optional).

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