Crispbread with salmon and egg salad

Name: Crispbread with salmon and egg salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 Stem(s) Parsley; 50 g Celery; 1 Organic Lemon; 75 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (size M); 100 g smoked salmon in slices; 4 discs (15 g each) rustic crispbread

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 Stem(s) Parsley
50 g Celery
1 Organic Lemon
75 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (size M)
100 g smoked salmon in slices
4 discs (15 g each) rustic crispbread

Directions

1
Wash parsley, shake dry and pluck leaves from the stalks. Chop leaves finely. Clean, wash and slice the celery. Wash lemon, grate dry and finely grate half of the peel.
2
Mix lemon zest, yoghurt and parsley, except for a little bit for garnishing. Season to taste with salt and pepper, stir in celery.
3
Boil the eggs in boiling water for about 6 minutes, remove and quench. Peel and quarter the eggs. Spread the salmon on the slices of bread, put 2 quarters on each. Spread the sauce on top and garnish with the remaining parsley.