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🍽️ Double Salmon and Egg Sandwich

647 kcal · 30 min · 4 servings

Ingredients

• 6 eggs
• 200 g red cabbage
• 180 g cream cheese (plain)
• 3 tbsp crème fraîche
• 2 tbsp cream horseradish (jar)
• salt
• pepper (from the mill lemon juice)
• 8 slices rye whole grain bread
• 250 g smoked salmon (sliced)
• 2 tbsp capers (jar)

Instructions

1. 1. Place the eggs in a pot with boiling water.
2. 2. Boil the eggs for 8 to 10 minutes.
3. 3. Remove the eggs from the water.
4. 4. Rinse the eggs immediately under cold water.
5. 5. Peel the cooled eggs.
6. 6. Wash the red cabbage thoroughly.
7. 7. Remove the hard core from the red cabbage.
8. 8. Grate the red cabbage into fine strips.
9. 9. Mix the cream cheese with the crème fraîche.
10. 10. Stir the horseradish into the cheese mixture.
11. 11. Season the mixture with salt.
12. 12. Add fresh pepper.
13. 13. Add a squeeze of lemon juice.
14. 14. Spread half of the bread slices with the cheese mixture.
15. 15. Place the smoked salmon on the spread bread slices.
16. 16. Distribute the red cabbage strips on the salmon.
17. 17. Add some capers.
18. 18. Slice the boiled eggs.
19. 19. Place the egg slices diagonally on the salmon.
20. 20. Cover the filled slices with the remaining bread slices.
21. 21. Press the sandwich down gently.
22. 22. Serve the sandwich.

Nutrition per serving

• kcal: 647
• Protein: 37 g · Fett/Fat: 35 g · Carbs: 45 g