Our Luxe Smoked Salmon And Egg Mayo Sandwiches
Photography by Yuki Sato.
The dish team love a well-crafted sandwich and they’re always a welcome addition at any gathering. The secret is to always have well-buttered bread to keep them fresh without any soggy bottoms.
Makes: 12 fingers or 16 triangles
INGREDIENTS
EGG MAYO
6 large hard-boiled eggs (see Cook’s note)
⅓ cup good-quality egg mayonnaise
1 tablespoon wholegrain mustard
finely grated zest 1 lemon
2 cloves garlic, crushed
sea salt and ground pepper
TO ASSEMBLE
8 slices sandwich grain bread (I use Molenberg)
soft butter, for spreading
200 grams thinly sliced smoked salmon
4-6 radishes, very thinly sliced
METHOD
EGG MAYO:Place the eggs on a large plate and roughly crush with a fork. Set aside.
Combine the mayo, mustard, zest and garlic in a medium bowl and season with salt and pepper. Gently fold in the eggs.
TO ASSEMBLE: Butter one side of each slice of bread and lay half the slices, buttered side up, out on the bench. Top with the salmon, then slices of radish, then a layer of egg mayo. Top with the remaining bread, buttered side down, and slice off the crusts. Cut into fingers or triangles.
Cook’s note: For hard-boiled eggs that are creamy and tender with beautifully set yolks, put the eggs in a saucepan and cover with cold tap water by 2cm. Place over a high heat and bring to the boil. Immediately cover with a lid and remove from the heat. Leave for 6½ minutes, then drain and transfer to a bowl of iced water for 5 minutes. Crack the shells with a teaspoon, then peel. Place back in the iced water until all the eggs are done and cooled.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!