Pumpkin & Salmon Stack
Course: Brunch1
servings20
minutesGF/DF
SuitableElevate your brunch with a deliciously unique base like Wild Chef’s NEW Pumpkin & Quinoa Patties (120g). The earthy flavour profile of this base is taken to the next level with the addition of mint, and is paired perfectly with these brunch essentials. Offer this Salmon Brunch Stack as a limited time special, or better yet, add to your core menu and simply switch the protein option to keep it interesting for your customers.
Product Feature: These Pumpkin and Quinoa Patties (120g) are a NEW flavoursome addition to the Wild Chef vegetarian patty range. Made from a delicious blend of locally sourced pumpkin, red quinoa and lentils, with a touch of mint, they are a versatile and dietary-inclusive option for any menu.
Ingredients
1 Wild Chef Pumpkin and Quinoa Patty (120g) – NEW 2025 Product GF/DF/Vegan
Handful of spinach
1/2 avocado, sliced
50g cold smoked salmon
1 egg, poached
Red onion, pickled
Mint, to garnish
Directions
- Cook Wild Chef Pumpkin & Quinoa Patties (120g) as per guidelines on the bag based on your preferred method. We recommend baking the product at 220°C for 8 minutes, then turn and bake for a further 5 minutes. You can also air fry product for the same time, or deep fry at 185°C for 3 minutes.
- Layer the Wild Chef Pumpkin & Quinoa Patty with spinach, avocado, cold smoked salmon, a generous dollop of Barker’s Professional Spicy Eggplant Pickle, the poached egg and pickled red onion.
Notes
- Remove salmon for a quick and easy vegetarian option.
- Feel free to encourage add-on sides to increase your value, such as halloumi or salmon to bacon etc.