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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.