The beauty of making foreign food is that a simple sandwich with ingredients in the kitchen can suddenly make you see simple ingredients and how to serve them differently. Today’s recipe is one of those dishes where the inspiration comes from Scandinavia and is one of those lazy Sunday sandwiches where you have a little more time to prepare something with a whipped cream cheese spread on some serious, no joking around rye or European style bread.
If I didn’t have this blog I likely wouldn’t have even considered making such a sandwich before. Have you ever found that once you know more about a certain cuisine you’ll look at ingredients you always had in your cupboards or fridge slightly differently and experiment a little more?
This sandwich involves kind of bread you have to cut yourself and then toast lightly in olive oil (one of my favorite tricks with sandwiches and something I often do when eggs or avocado are to be eaten on the sandwich…it adds a complexity of flavor that would otherwise be missed). Though, if you can’t be bothered toasting bread in a frying pan with a little olive oil you don’t have to…it’s Sunday after all, you can be lazy and make a simpler version of the below recipe. The other ingredients really make this one you’ll likely want to make again and again regardless of how the bread is toasted.
Mr Brooks salivated when this was presented to him and after eating it he declared he could “have another one”, that alone should make you want to give this a go in your own kitchen. I would love to see so please feel free to tag me in
Open Salmon and Egg Sandwiches
Recipe by Roamingtaste
2 slices rye bread, sliced thickly
2 tablespoons cream cheese
1 tablespoon sour cream
100 grams/3.5 ounces smoked salmon
1 handful cress
1 radish, ends removed and thinly sliced
Pinch of fresh dill
Pinch of Dukkah
Salt and pepper, to taste
Add 2 tablespoons olive oil to a frying pan and lay the slices of bread down and flip to allow the oil to soak into both sides.
Turn on medium heat until lightly toasted, flip and repeat, cooking for approximately 2 minutes either side.
Remove and place on your serving plate.
Fill a small saucepan two thirds with water and place on high heat, set a timer for 6 minutes and when the water is boiling, carefully slide the eggs into the saucepan and set the timer on.
Lower the heat to low-to-medium after two minutes. Once the eggs are cooked, remove from the heat and fill the pot with cold water, setting aside for five minutes.
Meanwhile, mix the cream cheese and sour cream together and spread thickly on each slice.
Pull the smoked salmon apart and place evenly on each slice. Halve the cress and place on top of the salmon and top with slices of radish.
Remove the shells from the eggs and slice in half over each sandwich so that no yolk drips out, setting each egg carefully down.
Top with dill, Dukkah and salt and pepper and serve immediately.