Ingredients:

• 6 pieces of sourdough toast
• 6 duck eggs
• 120g smoked fish pate or smoked fish
• 50g butter
• 10g Vegemite
• 10g roasted kelp powder (100-150g fresh golden kelp from the beach)
• 2 tablespoons cut chives

Soft-Boiled Duck Eggs:

1. Boil duck eggs for 5 minutes and 45 seconds to achieve a soft and runny yolk inside.
2. Carefully use a small sharp serrated knife to cut the top off each egg.

Smoked Fish Mousse:

1. Prepare smoked fish pate or use smoked white fish.
2. Alternatively, use smoked salmon or smoked salmon pate/dip.

Sourdough Toast Fingers:

1. Toast the sourdough slices in a toaster.
2. Cut each toast into 4 finger-like pieces.

Kelp Vegemite Butter:

• 50g butter, softened
• 10g Vegemite
• 100-150g fresh golden kelp from the beach (roasted and powdered)

1. Allow the butter to soften.
2. Whisk in Vegemite thoroughly.
3. Add the roasted kelp powder, blending until you achieve a smooth consistency.

To Finish:

1. Place a warm and just-opened duck egg into an egg cup.
2. Sprinkle chives inside the egg.
3. Place the toast fingers on a plate.
4. Butter two of the toast fingers with the Vegemite & kelp butter.
5. Spread the remaining two toast fingers with the smoked fish mousse.

Serve immediately with a teaspoon for dipping.

Enjoy your Dippy Duck Egg & Sourdough Toast Soldiers with Kelp Vegemite & Smoked Fish!