Open-Face Salmon and Egg Scandinavian Sandwich
photo by Ashley Cuoco
- Ready In:
- 8mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 4 ounces smoked salmon
- 4 eggs
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 fresh dill sprigs
- 2 teaspoons soft butter
- 12 slices miniature party rye rounds
directions
- Butter the bread and set aside.
- Flake fish.
- Scramble eggs with salt and pepper into large curds until just done. The eggs should still be creamy, not dry.
- Place eggs on bread slices. Top with salmon and sprinkle with dill to serve.
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Reviews
-
Made for a fellow Goddess of ZWT-9 & for Family Picks, this recipe is an easy-fix & classic for the genre. It is beautiful & delicious, but I doubt it would make great party food. For those who follow me, take care when you spread the bread w/butter. A very thin swipe of butter lightly applied w/a pastry brush is best. Otherwise when the hot eggs hit the buttered bread, you will have a melted mess that will not work as finger food. ~ I used Radskonubraud (a very dense & heavily-seeded dark bread), cut rounds w/my 1.5-in & 3-in cookie cutters & served them w/fruit as you see in the pics. Thx for sharing this recipe w/us. We loved it & it was a great breakfast (eaten at the table w/a knife & fork). :-)
RECIPE SUBMITTED BY
Pesto lover
United States