- Place the egg in a saucepan and cover it with plenty of water. Bring to the boil and cook for 9 minutes. Let cool and remove the shell.
- Dice the salmon and season with a drizzle of oil, the grated zest and juice of half a lemon, 1 tablespoon chopped dill, a pinch of salt, and a sprinkling of pepper.
- Cut the pinsa into 4 parts. Bake for 5 minutes in a preheated fan oven at 250°C (480°F).
- Meanwhile, peel the avocado, slice and season with lemon juice and a drizzle of oil.
- Remove the pinsa from the oven, let it cool, and top with the avocado.
- Add the sliced egg on two halves and the tartare on the other two halves.
- Finsih with mixed sprouts.
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