Cold Smoked Salmon Bruschetta on Sourdough with Sauce Gribiche

Method

1. To make the Sauce Gribiche, put the whole eggs in a small saucepan (do not crack the eggs) and cover them with an inch of cool water. Bring the water with the eggs in it to a boil, cover with the lid, then remove from the heat and let the eggs sit in the covered pan for 7 minutes.
2. While the eggs cook and sit, chop the cornichons, parsley, chives and mince the garlic.
3. Remove the eggs from the pot, rinse them in cold water until they are cool enough to handle and peel them. Be gentle, as the yolks will still be very soft - this recipe works well with fully boiled eggs too.
4. Place the eggs, cornichons, parsley, chives, garlic, capers and mustard into a food processor and pulse to form a rough, chunky mixture. Add the lemon juice, oil, salt and pepper. Pulse to combine again - you want to form a lightly chunky mixture.
5. Slice sourdough and toast until golden and lightly crispy, add a generous amount of gribiche, then top with Barossa Fine Foods Wild Smoked Salmon.