Avocado grows throughout the year in Australia and is a must with any breakfast. Allan Bourbon has brought the classic bagel from Bondi Beach to Berlin - serving it up in Allan's Breakfast Club.
Video: Salmon-avocado poppy seed bagel, Australia
Allan Bourbon: "Winter is tough when it gets dark at three o'clock in the afternoon."
Just a little patch of Bondi Beach in Berlin: Allan Bourbon brings the Australian coast to the German capital. Allan Bourbon is technically French, born in Paris. There he studied art and communication before moving to Australia, where he lived for more than 20 years. Now Allan Bourbon is a dual citizen. "I would say that I'm more Australian than French," he says. When he met his girlfriend – a German – on the other side of the world, the two resolved to move to Berlin. In 2013, they made the leap. Two years later, Allan Bourbon started his Breakfast Club in Prenzlauer Berg.
ABC or Allan's Breakfast Club in Berlin's Prenzlauer Berg
His restaurant was set up to offer its guests typical Australian breakfasts from "down under." The restaurant, which opened in 2015, is always packed – at all times of the day. In the evening, the café transforms into a wine bar - that's when Bourbon's French side takes centerstage.
An Aussie breakfast in Berlin
Salmon-avocado poppy seed bagel
1 salmon side or ocean trout, deboned
1 poppy seed bagel
4 boiled red beets
50 g fresh dill
200 g fine sugar
300 g sea salt
1 pinch sea salt
Remove fish skin. Thinly slice red beet and add to fish. Rub fish with salt and coat with a layer of sugar. Chop dill and add to fish, roll up fish, cover, and weigh down. Allow to sit in refrigerator for at least 24 hours. The salt and sugar will "cook" the fish.
The next day, wash fish, dry, and slice very thinly. Toast bagel, crush avocado, and sprinkle with lemon and salt. Spread crushed avocado on both halves of the bagel. Then place sliced fish on top. Add lemon juice, olive oil, and a sprinkle of vodka.
ABC - Allans Breakfast Club and Wine Bar