bread with trout cream, frisee, eggs and parsley oil

Name: bread with trout cream, frisee, eggs and parsley oil
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 Eggs (size M); 75 g smoked trout fillet; 2 TEASPOONS Cream horseradish; 3 TSP Fresh cream; 7-10 Tbsp Salt; 6 Stem(s) Parsley; 3 TSP Olive oil; several sheets Frisée salad; 4 discs brown bread; 7-10 Tbsp black pepper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 2

2 Eggs (size M)
75 g smoked trout fillet
2 TEASPOONS Cream horseradish
3 TSP Fresh cream
7-10 Tbsp Salt
6 Stem(s) Parsley
3 TSP Olive oil
several sheets Frisée salad
4 discs brown bread
7-10 Tbsp black pepper

Directions

1
Boil eggs in boiling water for about 6 minutes and rinse with cold water. Peel and halve the eggs. Mash trout fillet with a fork, mix with cream horseradish and crème fraîche. Season to taste with salt. Wash parsley, shake dry and chop very finely, mix with olive oil and season to taste with salt. Wash the frisée lettuce, shake dry and pluck
2
Spread slices of bread with trout cream, cover with salad and 1/2 egg each. Sprinkle with parsley oil and sprinkle with pepper