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.
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