Smoked Salmon and Chopped Egg Sandwiches

“ZWT7 Switzerland. Quick and Healthy Recipe by Anne Quatrano from http://www.foodandwine.com. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce.”
READY IN:
20mins
SERVES:
4
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

  • 3 large eggs
  • 13 cup mayonnaise
  • 2 teaspoons horseradish, drained
  • 8 slices rye bread or 8 slices pumpernickel bread
  • 4 large radishes, thinly sliced (1/3 cup)
  • 14 cup small mixed sprouts, such as radish or 14 cup alfalfa
  • 2 scallions, white and tender green parts only, thinly sliced
  • 12 lb sliced smoked salmon
  • salt & freshly ground black pepper

Directions

  1. In a small saucepan, cover the eggs with cold water and bring to a rolling boil.
  2. Cover, remove from the heat and let stand for 8 minutes.
  3. Drain the eggs and cool under running water, shaking the pan to crack the shells.
  4. Drain again and pat dry, then peel and coarsely chop.
  5. Meanwhile, in a small bowl, mix the mayonnaise and horseradish and spread on the bread.
  6. Arrange the radishes on 4 of the slices and top with the sprouts, scallions and salmon.
  7. Spoon the eggs on top, season with salt and pepper and close the sandwiches.
  8. Press gently, cut the sandwiches in half and serve.

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