Brasserie Bread December Customer Spotlight – Huxton’s at Bronte

KingORASalmon Tartine2

Huxton’s is located in the affluent beachside suburb of Bronte. Owner and former chef to high profile personalities, Justin Bull, opened the café with a focus on using the very best market-fresh and in-season produce. Justin created a food hub offering healthy, vibrant dishes with an ever-changing display of daily specials, including the delicious ORA King Salmon Tartine recipe below using our single origin Boulot Sourdough.

Visit and follow Huxton’s at:
145E Macpherson St, Bronte NSW 2024
(Open 7 days: 7 am – 3.30 pm)

ORA King Salmon on Sourdough Tartine


1x Slice of Boulot Sourdough
100g ORA King Salmon Fillet (Skin on) – pan fried
½ Avocado – smashed
75g (Handful) Spinach
50g Micro Salad Mix
20g Fennel – shaved
20g Radish – shaved
2x Free Range Eggs – soft poached
50g (Handful) of Almonds & Pine Nuts
1x tsp. Dill – chopped
1x tbsp. Yarra Valley Caviar
1x tbsp. Sesame Seeds
2x Cloves Garlic – crushed
1 tsp. Dijon Mustard
1x Lemon
1 tbsp. Champagne Vinegar
Pinch of Bonito Flavoured Dashi Powder
Sea Salt & Black Pepper


Spinach Pesto – Blitz spinach, almonds, pine nuts, a garlic clove, EVOO, lemon juice, Champagne vinegar, sea salt and pepper into a thick paste.

Umami Sesame Seeds – Sprinkle sesame seeds with citrus juice of your choice, Bonito flavoured dashi powder and let sit to develop flavour.

Topping – Season smashed avocado with a squeeze of lemon juice and sea salt & black pepper to taste.

Combine micro salad mix salad, fennel and radish. For the dressing mix lemon juice, Dijon mustard, splash of EVOO, dill and salt & black pepper and shake to combine.

Pan fry salmon fillet skin side down for 3 mins until crispy then turn over for an additional minute. Soft poach eggs for 3.5 minutes.

Assembly – Rub sliced single origin Boulot with fresh garlic, drizzle with EVOO and grill on BBQ or salamander.

Spread a generous layer of spinach pesto on the grilled sourdough.

Heap smashed avocado on the left, place salmon fillet in the centre and the 2 poached eggs on the right with a spoonful of caviar on the eggs. Top with a large handful of salad, sprinkle with Umami sesame seeds and serve with a lemon wedge.