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🍳 Creamy egg dip bread toasts with herring and radishes

275 kcal · 30 min · 4 servings

Ingredients

• 3 eggs
• 1 red onion
• 1 spring onion
• 2 radishes
• 2 sprigs dill
• 150 g matjes fillets
• 2 tbsp yogurt (3.5% fat) (40 g)
• 1 pinch curry powder
• 2 tbsp sour cream (40 g)
• 1 tsp mustard
• 1 tsp lemon juice
• salt
• pepper
• 4 slices rye whole grain bread (50 g each)
• 2 tsp capers (10 g; jar)
• 1 tsp pink peppercorns

Instructions

1. 1. Fill a pot with water and bring it to a boil.
2. 2. Carefully place the eggs into the boiling water.
3. 3. Cook the eggs for about 10 minutes until they are hard-boiled.
4. 4. Take the onion and peel it completely.
5. 5. Slice the peeled onion into thin rings.
6. 6. Thoroughly wash the spring onions under running water.
7. 7. Also wash the radishes thoroughly.
8. 8. Slice the spring onions into small rings.
9. 9. Slice the radishes into thin rounds.
10. 10. Wash the dill under cold water.
11. 11. Shake the dill dry to remove excess water.
12. 12. Pick off the fine dill tips from the stems.
13. 13. Pat the herring fillets dry with a kitchen towel.
14. 14. Cut the herring fillets into small pieces.
15. 15. Hold the boiled eggs under cold running water to cool them down.
16. 16. Peel the cooled eggs completely.
17. 17. Cut the peeled eggs in half lengthwise.
18. 18. Carefully remove the yolks from the egg halves.
19. 19. Place the yolks into a small bowl.
20. 20. Mash the yolks finely with a fork.
21. 21. Add the yogurt to the mashed yolk mixture.
22. 22. Add the curry powder to the mixture.
23. 23. Add the sour cream to the mixture.
24. 24. Add the mustard to the mixture.
25. 25. Add the lemon juice to the mixture.
26. 26. Stir the ingredients until smooth to create a creamy dip sauce.
27. 27. Cut the egg halves (egg whites) into small cubes.
28. 28. Gently fold the egg white cubes into the dip.
29. 29. Season the dip with salt to taste.
30. 30. Season the dip with pepper to taste.
31. 31. Take the bread slices.
32. 32. Spread the egg dip evenly onto the bread slices.
33. 33. Place the herring pieces on the buttered breads.
34. 34. Place the onion rings on the breads.
35. 35. Place the radish slices on the breads.
36. 36. Sprinkle the spring onion rings over the open sandwiches.
37. 37. Sprinkle the capers over the open sandwiches.
38. 38. Garnish the breads with the dill sprigs.
39. 39. Garnish the breads with the pink peppercorns.

Nutrition per serving

• kcal: 275
• Protein: 16 g · Fett/Fat: 13 g · Carbs: 23 g