Salmon-avocado poppy seed bagel, Australia | 50 kitchens, one city - 50 recipes, 50 restaurants, 50 nations | 50 kitchens, one city | DW | 24.05.2017
  1. Inhalt
  2. Navigation
  3. Weitere Inhalte
  4. Metanavigation
  5. Suche
  6. Choose from 30 Languages

A culinary world tour through Berlin

Salmon-avocado poppy seed bagel, Australia

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.

Watch video 01:07
Now live
01:07 mins.

Video: Cooking step-by-step

 

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.

Allan Bourbon (Photo: Lena Ganssmann)

Allan Bourbon

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.


Watch video 05:22
Now live
05:22 mins.

An Aussie breakfast in Berlin



 

Salmon-avocado poppy seed bagel

Serves 1

Ingredients:

  • 1 salmon side or ocean trout, deboned
  • 1 poppy seed bagel
  • 1 avocado
  • 4 boiled red beets
  • 50 g fresh dill
  • Vodka
  • 200 g fine sugar
  • 300 g sea salt
  • 1⁄4 lemon
  • Lemon juice
  • 1 pinch sea salt
  • Pepper
  • Olive oil 

Preparation:

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
Rykestraße 13
10405 Berlin

Tel.: +49 30 23925134

Allan's Breakfast Club on Facebook

DW recommends

WWW links

Audios and videos on the topic

Advertisement