Salmon Bites with Egg

Ingredients

• 2 Eggs
• 2 Spring Onions
• 1 tbsp capers
• 3 sprigs marjoram
• 300 g salmon fillet (ready to cook, skin removed)
• 1 tbsp Lemon Juice
• 1 tsp white balsamic vinegar
• 2 tbsp grape seed oil
• Salt
• Pepper (freshly ground)
• 12 rye bread slices

Instructions

1. 1.

   Hard boil the eggs for about 10 minutes, cool, peel and cut each into six wedges.

2. 2.

   Slice the spring onions lengthwise, wash, trim and cut into strips. Finely chop the capers. Rinse the marjoram, shake dry, pluck leaves for garnish and finely chop the rest. Rinse the salmon, pat dry and dice into very small cubes. In a bowl combine the salmon, marjoram, capers and spring onions; stir in lemon juice, balsamic vinegar and oil. Season with salt and pepper.

3. 3.

   Lightly toast the rye bread slices and place three on each plate. Top with the salmon mixture and arrange the egg wedges on top. Garnish with marjoram and serve.