Salmon sandwich with egg and cucumber

Ingredients for 1 servings:

• 2 slices wholemeal toast, toasted, slightly cooled
• 20 g cream cheese with horseradish
• 1 tsp sauce (orange mustard sauce)
• 1 egg(s), hard-boiled, peeled, in even slices (egg slicer)
• 40 g cucumber(s), washed, cut into thin slices
• 2 slice(s) smoked salmon, approx. 50 g, alternatively smoked salmon trout

Instructions

Working time approx. 7 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 22 minutes

Smoked salmon with two spicy spreads, cucumber and egg between two slices of toast

Spread both slices of toast thinly with horseradish cream cheese. Top one slice of toast with the cucumber slices, tiled like a roof. Then place the two slices of smoked salmon on top. Spread the fish evenly and wafer-thinly with the orange-mustard sauce. Finally, place the egg slices on top and cover everything with the second slice of toast, with the buttered side facing in. Finally, cut the toast diagonally and serve. Tips: You can also use the larger sandwich slices. However, they only fit one at a time in my toaster. I cut the egg slices long, so almost all of them contain yolk. Only two small ends remain without the yolk, instead of three or four. With some salad, the salmon sandwich is a delicious meal for hot days. Cut diagonally twice and inserting a small skewer into each triangle, it also makes a delicious appetizer with a glass of sparkling wine or wine to welcome guests, or as finger food on a buffet. Nutritional values: 16.8 g fat 24.5 g carbohydrates 23.5 g protein 349 kilocalories