• Serves: 4 people
  • Prep time: 5 minutes
  • Cooking time: 3 minutes
    • British

    Salmon, Egg and Parsley on Rye

    Recipe Information

    Ingredients
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    2 x 100g packs Specially Selected Sliced Oak Smoked Salmon

    4 large Eggs

    8 Rye Crispbreads

    100g Soft Cheese

    3g fresh Parsley

    20ml Lemon Juice

    Sea Salt and Black Pepper 

    Method

    Chop up the parsley, mix it with the soft cheese and spread it on 4 of the crispbreads.

    Fold a piece of salmon on top.

    Put a plain crispbread on each plate and pop the salmon crispbread on top.

    Boil a saucepan of water with a little lemon juice.

    Crack and then drop in the eggs and boil gently for a couple of minutes until they’re just set.

    Lift out the poached eggs and put them on the salmon, then sprinkle with salt and pepper.

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