Kina on Toast with Smoked Chilli Lemon Butter
Serves 4
Ingredients
- 200 g fresh kina
- 8 thick slices sourdough
- 80 g butter, softened
- 2 tbsp Glasseye Creek Smoked Chilli Sauce
- 1 lemon
- 2 tbsp chopped parsley
Method
1. Heat the grill to high. Toast the sourdough on both sides.
2. Beat the butter with the sauce, finely grated lemon zest, 1 tbsp lemon juice and parsley. Spread half over the hot toast.
3. Drain the kina gently. Spoon it over the toast and dot with the remaining chilli-lemon butter.
4. Grill for 30-45 seconds only, just until the butter melts; serve immediately.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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