Radish salad with mascarpone curls and trout caviar

Name: Radish salad with mascarpone curls and trout caviar
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Eggs (Gr. M); 1⁄2 Ciabattabrot; 3 TABLESPOONS Olive oil; 1⁄2 Federation Radishes; 1 Spring onion; 1 small red onion; 1 TABLESPOON White wine vinegar; 7-10 Tbsp salt, pepper, sugar; 125 g Mascarpone; 100 g Schmand; 2 (approx. 20 g) Tsp; 7-10 Tbsp Trout caviar

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Eggs (Gr. M)
1⁄2 Ciabattabrot
3 TABLESPOONS Olive oil
1⁄2 Federation Radishes
1 Spring onion
1 small red onion
1 TABLESPOON White wine vinegar
7-10 Tbsp salt, pepper, sugar
125 g Mascarpone
100 g Schmand
2 (approx. 20 g) Tsp
7-10 Tbsp Trout caviar

Directions

1
Boil the eggs for about 8 minutes. Cut the ciabatta bread lengthwise into four thin slices. Heat 2 tablespoons of oil one after the other in a large frying pan. Roast the slices for 2-3 minutes while turning them over, take them out and put them on a plate.
2
Quench the eggs, peel them and let them cool down.
3
Clean and wash the radishes and slice or cut them into fine slices. Clean, wash and slice the spring onion diagonally into very fine rings. Peel and halve the red onion and slice or cut into very fine slices.
4
For the vinaigrette, mix vinegar, salt, pepper and sugar. Fold in 1 tablespoon of oil. Mix radish, spring onion, red onion and vinaigrette.
5
Mix mascarpone with sour cream. Season with salt and pepper. Use two teaspoons to cut off the cams and spread 3 on each slice of bread. Distribute radish salad in between. Cut the eggs into quarters, place 2 quarters of each bread on top and put some trout caviar on each egg.