White pudding and avocado toast with pickled onions
This brunch dish mixes old and new, pairing rich, crispy Clonakilty Whitepudding with creamy avocado and sharp pickled red onions. It's a simple way to turn avocado toast into a really substantial breakfast.
Ingredients
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Imperial
For the pickled onions
- 4 tbsp of white wine vinegar
- 1 tsp sugar
- 1 pinch of salt
- 1/2 small red onion, thinly sliced
For the toasted sesame seed crumble
- 1 tbsp of white sesame seeds
- 1 tbsp of black sesame seeds
- 1 sheet of nori seaweed, crumbled or cut into small pieces
- 1 pinch of flaky sea salt
For the toast
- 2 avocados
- 1 tbsp of lemon juice
- 1/2 tsp flaky sea salt, plus extra for finishing
- 1 tbsp of olive oil
- 150g of Clonakilty Whitepudding, thinly sliced
- 2 slices of rye bread
- fresh parsley, for garnish
Method
For the pickled onions, combine the white wine vinegar, 50 ml water, sugar and a pinch of salt in a small bowl. Stir until dissolved. Add the red onion slices and let sit for 10 minutes to pickle
- 4 tbsp of white wine vinegar
- 1 tsp sugar
- 1 pinch of salt
- 1/2 small red onion, thinly sliced
For the crumble, toast both the sesame seeds in a dry pan over medium heat until golden and fragrant, 1–2 minutes. Remove from heat and mix with crumbled nori and a pinch of flaky sea salt. Set aside
- 1 tbsp of white sesame seeds
- 1 tbsp of black sesame seeds
- 1 sheet of nori seaweed, crumbled or cut into small pieces
- 1 pinch of flaky sea salt
Halve the avocados, remove the stone and peel. Slice thinly using a sharp knife. Fan or layer the slices neatly, sprinkle with lemon juice and season lightly with sea salt
- 2 avocados
- 1 tbsp of lemon juice
- 1/2 tsp flaky sea salt, plus extra for finishing
Heat the olive oil in a frying pan over a medium heat. Cook the white pudding slices for 2–3 minutes per side until golden and slightly crisp
- 1 tbsp of olive oil
- 150g of Clonakilty Whitepudding, thinly sliced
Lightly toast the rye bread slices
- 2 slices of rye bread
Place the thinly sliced avocado over the toasted rye bread. Top with the cooked white pudding slices and pickled onions
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