Hot-smoked salmon amps with egg and seafood recipe
Last Updated on
Preparation time: 10 min
Baking time: 10 min
Total time: 20 min
Try as you like, but when it comes to snacks, there’s no getting around deviled eggs and ham rolls. We’re not going to be stuffing any ham rolls today, but I’d like to share one particularly tasty snack recipe with you that involves half-boiled eggs.
As we’ve shared with you over the past couple of days, today’s snack suggestion is also from the fishing world. This time it’s from M.V.Wool’s hot smoked fish department. From Mati’s Fish Shop’s wide range of fish, we’ve chosen the one that probably best matches our recipe – the smoked salmon.
When it comes to smoked fish, M.V.Wool attaches great importance to the product’s delicate flavour, golden colour and delicate, soft consistency. To this end, for many years the company has been using only beech wood chips to smoke the fish. In addition to the attractive appearance of the product, the use of beetroot pulp ensures that the percentage of benzapyrene in the product is significantly lower than the permitted norms, which also makes the product healthier.
We started making snacks by boiling eggs and preparing a mayonnaise-mustard sauce. To make a mild mayonnaise sauce, add 1/4 Dijon mustard, 3/4 mayonnaise and a teaspoon of lemon juice. You can add salt and pepper to taste.
To preserve, we recommend placing the smoked lettuce on a half egg and then on top of the mustard sauce. The dill and a little bit of fish roe is perfect on top.
Ingredients
Preparation instructions
1 of 3
See more snack recipes here!
See more snack recipes here!
