Doppeldecker with Smoked Salmon and Egg
Prep: 15min
|
Servings: 4
|
Cook: 10min
Doppeldecker with smoked salmon and egg is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 Eggs
- 200 g red cabbage
- 180 g cream cheese (pure)
- 3 tbsp crème fraîche
- 2 tbsp horseradish (jarred)
- Salt
- pepper (ground) with lemon juice
- 8 slices rye whole-grain bread
- 250 g smoked salmon (sliced)
- 2 tbsp Capers (jarred)
Instructions
-
1.
Cook the eggs in boiling water for 8-10 minutes. Drain, shock in cold water, peel and let cool. Wash and trim the cabbage, remove the tough core, and grate into fine strips. Mix the cream cheese with crème fraîche and horseradish; season with salt, pepper and lemon juice.
-
2.
Spread half of the bread slices with the cream cheese spread, top with salmon, then arrange cabbage strips and a few capers on top. Slice the eggs and place them in a tiled pattern over the assembly. Cover with a second slice of bread, press lightly, and serve.
