Salmon and egg sandwich

Name: Salmon and egg sandwich
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 3 Eggs (size M); 4 leaves Lettuce; 8 Stem(s) Dill; 4 TSP Mustard; 1 TEASPOON Honey; 6 discs Toast; 200 g Smoked salmon in slices; 4 Plastic or wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

3 Eggs (size M)
4 leaves Lettuce
8 Stem(s) Dill
4 TSP Mustard
1 TEASPOON Honey
6 discs Toast
200 g Smoked salmon in slices
4 Plastic or wooden skewers

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Wash and drain the salad leaves. Wash dill, dab dry and pluck flags from stems. Coarsely chop all but a few flags for garnishing.
2
Mix mustard, chopped dill, 1 teaspoon of water and honey. Remove the eggs, rinse with cold water, peel and slice. Put 4 slices aside. Toast the slices of bread. Spread 2 slices with mustard-dill sauce, cover with salad leaves, some dill, egg and salmon.
3
Place 1 slice of toast on each, spread with sauce again. Cover again with salad leaves, some dill, egg and salmon and put 1 slice of toast on each. Halve the sandwich diagonally. Cover each half with a slice of egg, fix with skewers.
4
Garnish sandwich with remaining dill flags.