Radish salad with mascarpone noodles on toasted bread

Name: Radish salad with mascarpone noodles on toasted bread
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 discs (à approx. 30 g; 25 cm long) Ciabatta bread; 6 TABLESPOONS Olive oil; 2 Eggs (size M); 1/2 bunch Radishes; 1 small red onion; 1/2 bunch Spring onions; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250 g Mascarpone; 20 g Trout caviar

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 discs (à approx. 30 g; 25 cm long) Ciabatta bread
6 TABLESPOONS Olive oil
2 Eggs (size M)
1/2 bunch Radishes
1 small red onion
1/2 bunch Spring onions
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250 g Mascarpone
20 g Trout caviar

Directions

1
Halve the slices of bread. Heat 4 tablespoons of oil in a large frying pan, one after the other. Fry the halved slices for 2-3 minutes, turning them one by one. Boil the eggs for 8-10 minutes until soft.
2
Quench the eggs, peel them and let them cool down a little.
3
Clean, wash and dry radishes. Peel onion. Chop both into fine slices or rings. Leek onions clean, wash and cut into very diagonal pieces. For the vinaigrette season vinegar with salt, pepper and sugar.
4
Stir in 2 tablespoons of olive oil drop by drop. Mix radishes, spring onions and vinaigrette.
5
Season mascarpone with salt and pepper. Quarter the eggs. Arrange bread halves on plates. Cut off the mascarpone cream with 2 small spoons of dumplings. Spread 3 dumplings on each half of the bread.
6
Carefully spread radish salad and 2 egg quarters around the dumplings. Place 1 knife point of trout caviar on each egg quarter and sprinkle with ground pepper.