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–+ servings
Sliced avocado on toast topped with red fish roe, pickled onions, capers, and microgreens, arranged neatly on a plate.

Avo Toast w/ Whipped Feta & Golden Goat Trout Roe

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Top your avocado toast with whipped feta enriched with olive brine, layered with perfectly sliced avocado, and finished with luxurious Golden Goat trout roe for a stunning finish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast
Cuisine: American, Contemporary
Calories: 1520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz feta cheese
  • 2 tablespoon olive oil
  • 1 tablespoon olive brine
  • 1 tablespoon capers
  • 2 slices sourdough bread
  • 1 handful arugula
  • 1 avocado thinly sliced
  • 1 tablespoon Golden Goat trout roe
  • Pickled red onions to garnish

Equipment

  • Food processor
  • Serving plate
  • Spreader or knife
  • Toaster or toaster oven

Method
 

  1. In a food processor, combine feta, olive oil, and olive brine. Process until smooth and creamy. Set aside.
  2. Toast the sourdough slices until golden and crisp.
  3. Spread a generous layer of whipped feta on each slice of toast.
  4. Layer thin avocado slices evenly over the whipped feta.
  5. Add a few dollops of trout roe on top of the avocado.
  6. Garnish with crispy capers, pickled red onions, and a handful of arugula. Serve immediately.

Nutrition

Calories: 1520kcalCarbohydrates: 93gProtein: 50gFat: 109gSaturated Fat: 39gPolyunsaturated Fat: 9gMonounsaturated Fat: 51gCholesterol: 202mgSodium: 3592mgPotassium: 1269mgFiber: 17gSugar: 7gVitamin A: 1262IUVitamin C: 20mgCalcium: 1212mgIron: 8mg

Notes

Storage: This one is best assembled and eaten right away, the toast goes soft and the roe loses its pop if it sits. The whipped feta holds up fine on its own though, keep it in an airtight container in the fridge for up to 4 days and just toast the bread and build to order.

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