• Smoked Salmon

Smoked Salmon toast with egg flower and green beans

Ingredients

Tray of Smoked Salmon Carpaccio, truffle aroma150g

1

Olive oil

1

Spices to taste

1

Sprouts (for decoration)

1

Cream cheese

20g

Wild asparagus (4 per toast)

16

Chopped chives (for garnish)

1

Poached eggs or egg flower

4

Large slices of pip bread

4

Sesame

1

Recommended product

TRUFFLE SMOKED NORWEGIAN SALMON CARPACCIO IN OIL 150 G

Preparation time: 20 minutes

Rations: 4

Type of dish: Starter/Appetizer

See Videoreception

Prepared by

paso 1 salmon con trigueros
1

Open the salmon package and drain the oil. Place the salmon slices on a plate. Set aside.

Mix the spices with the cream cheese. Reserve

paso 2 salmon con trigueros
2

Spread the cream cheese on the previously toasted slice of bread.

Sauté the wild asparagus in a frying pan with a teaspoon of oil over medium heat. Remove when golden brown.

paso 3 salmon con trigueros
3

Cook the eggs (flower/poach type) for 4 minutes.

Place the green beans on top of the toast with the cheese, add the smoked salmon and finally the egg flower.

Plate finish

Garnish the egg with the sprouts, chives and sesame seeds. When serving, break the yolk of the egg.

Tricks

You can substitute the egg flower with hard-boiled egg or even with an egg on a plate.

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