Fish Family friendly

Chive bread with salmon and egg

Name: Chive bread with salmon and egg
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 2 free-range eggs; 50g fresh chives (about 2 bunches), finely snipped; 4 thin slices rye bread; 50g cream cheese or unsalted butter; 200g smoked or cured salmon, finely sliced; 50g salmon roe; 1 lemon, quartered

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I first came across this dish in the cafes of Vienna and Munich: rye bread spread with cream cheese and carpeted with finely snipped chives. There, it was served for breakfast with hard-boiled egg, but I prefer it for lunch with smoked or cured salmon, as they would in Scandinavia.

2 free-range eggs
50g fresh chives (about 2 bunches), finely snipped
4 thin slices rye bread
50g cream cheese or unsalted butter
200g smoked or cured salmon, finely sliced
50g salmon roe
1 lemon, quartered

Method

1.

Add the eggs to a small pan of hot water and bring to the boil. Simmer for 8 minutes, then drain and cool under cold running water.
2.

Arrange the chives evenly on a flat plate. Spread the rye bread with the cream cheese or unsalted butter, right to the edges. Lay bread, cheese-side down, on the chives, pressing lightly until each slice is completely covered with a fine layer of chives from edge to edge.
3.

Peel eggs and thinly slice widthways in an egg-slicer. Place the chive bread on a plate, top with a fold of salmon and a few of the larger egg slices, topped with a couple of the smaller ones. Add a teaspoonful of salmon roe, scatter with any remaining chives and serve with a wedge of lemon.