Salmon and Egg Sandwich
- 3 eggs (size M)
- 4 sheets lettuce
- 8 stem (s) Dill
- 4 TL Mustard
- 1 TL honey
- 6 slices toasted bread
- 200 g Sliced smoked salmon
- 4 Plastic - or wooden skewers
25 minutes
light
- 1.
- eggs hard in boiling water for about 10 minutes Cook. Wash and drain the lettuce leaves. Wash the dill, pat dry and pluck flags from the stems. Roughly chop the flags, except for a few for garnish.
- 2.
- Mix the mustard, chopped dill, 1 teaspoon of water and honey. Remove eggs, rinse in cold water, peel and cut into slices. Set aside 4 slices. Toast slices of bread. Brush 2 slices with mustard and dill sauce, top with lettuce leaves, some dill, egg and salmon.
- 3.
- Place 1 slice of toast on each, and brush with sauce again. Cover again with lettuce leaves, some dill, egg and salmon and place 1 slice of toast on each. Halve the sandwich diagonally. Cover each half with a slice of egg and secure with skewers.
- 4.
- Garnish the sandwich with the remaining dill flags.
1 person approx.
- 600 kcal
- 2520 kJ
- 38 g protein
- 29 g fat
- 49 g carbohydrates
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