Two kinds of salmon appetizers

Ingredients for 1 servings:

• 2 eggs
• 100 g smoked salmon
• 1 half lemon(s)
• 1 tbsp mayonnaise
• some paprika powder
• salt and pepper
• some cress
• ½ bunch of dill
• 100 g cream cheese
• 8 slices of baguette

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

Great for parties or as an appetizer

Boil the eggs in boiling water with the lid on for 7 minutes, then rinse and peel. Cut 50g of the salmon into small pieces. Cut two wedges from half a lemon and squeeze the juice from the rest. Halve the boiled eggs lengthwise. Remove the yolks and mix with the mayonnaise, salmon and lemon juice. Season with paprika, salt and pepper. Spoon the mixture into a piping bag or into the egg halves and sprinkle with cress. Finely chop the dill and mix with the cream cheese. Then season with salt and pepper. Spread this mixture on the slices of bread and top with the remaining salmon. Arrange the eggs and baguettes on a platter with the lemon wedges. We make ten times as many of these variations every year as a Christmas starter.