For a healthy topping for your homemade ryebread
, simply mash avocado with a drizzle of olive oil and a sprinkle of sea salt and pile it high on the bread before topping with edamame (soya beans) and salad leaves.
Alex Stupak of EmpellEn Taqueria fills one of his inventive tacos with short- rib pastrami and a mustard- seed salsa, and Daniel Boulud serves bone marrow topped with pastrami, pickled mustard seeds, and ryebread
toasts at DBGB.
I ate smoked salmon, pickles and sour cream on ryebread
followed by muesli, summer berry compote, yoghurt and a sprinkle of seeds and nuts.