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Salmon toast with egg and salad

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Ingredients for 4 servings:

  • 4 tbsp sour cream (10% fat)
  • 3 tsp mustard, grainy
  • 1 tsp mustard, medium hot
  • 1 pinch of salt
  • 1 pinch(s) pepper, black
  • 200 g smoked salmon (preferably sliced)
  • 2 tsp capers (also works from the jar)
  • 1 m.-sized onion(s)
  • 4 slices of toast
  • some lettuce leaves
  • 2 eggs, hard boiled

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the sour cream with the mustard. Season with salt and pepper. Cut the salmon into small cubes and mix with the capers. Peel and finely dice the onion. Peel and quarter the eggs. Spread the mustard cream on the white bread and top with the lettuce leaves. Distribute the salmon tartare and onions on top and slice the bread diagonally. Garnish the bread wedges with the egg quarters. Serve the white bread slices slightly chilled. A light, semi-dry wine goes well with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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