Farm Fresh Avocado Tartare with Truffle Cream Cheese on Multiseed Bread

Ingredients

For avocado tartar

• 10 ml extra virgin olive oil

• 3 g Dijon mustard

• 3 g dill leaves, chopped

• 20 g avocados, peeled and finely diced

• 5 g fresh tomato, chopped, seedless

• 5 g red bell pepper, chopped

• 3 ml yuzu lemon juice

• 3 g tanuki seasoning

• 2 ml walnut oil

• 10 g Japanese mayo

• 1 tbsp truffle cream cheese

For multiseed bread

• 80 g multigrain flour

• 5 g sunflower seed

• 5 g pumpkin seed

• 3 g flaxseed

• 15 g sourdough starter

• 60 ml water

• salt

Method

For multiseed bread

Pre-heat the oven to 200° C.

Mix all the ingredients for the dough and knead till smooth.

Fold the dough 4 times and allow to rest for 10 minutes. Roll again in the mutiseeds and put in a baguette tray. Prove the dough and bake for half an hour till it gets a crusty texture. Allow to rest.

Slice the bread into thick even slices. Toast the slices till crispy. Brush with walnut oil.

For avocado tartar

In a medium bowl, mix all the ingredients, except the tanuki. Adjust the seasoning.

Add tanuki.

Plate the slices like tarts, spread truffle cream cheese, top with avocado tartar and garnish with micro herbs.