skish
IT

Rye toast with salmon, egg and horseradish

A protein-rich Nordic open sandwich with a kick of horseradish.

  • 15 min
  • 1 serving
  • Pescatarian
  • Nordic cuisine
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Rye toast with salmon, egg and horseradish

Per serving

Calories
332 kcal
Protein
21.6 g
Carbohydrates
32.6 g
Fat
12.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rye bread2
  • Smoked salmon40 g
  • Eggs1
  • Light cream cheese25 g
  • Horseradish4 g
  • Watercress10 g
  • Black pepperto taste

Contains: gluten, lactose, eggs, fish,

Method

  1. Bring a small pan of water to the boil, lower in the egg with a spoon and cook for 9 minutes, until hard-boiled; cool it in cold water, peel and slice.
  2. Meanwhile, mix the cream cheese with the very finely grated horseradish; rinse and dry the watercress.
  3. Spread the horseradish cream over the slices of rye bread.
  4. Top with the smoked salmon, egg slices and watercress and finish with a grind of black pepper.

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