Danish · Breakfast
Danish open sandwich with egg and salmon
Rye-style bread topped with egg, smoked salmon, radish and dill.
- Calories
- 388 kcal
- Protein
- 22 g
- Carbs
- 49 g
- Fat
- 12 g
- Prep
- 10 min
- Cook
- 10 min
Per serving, for one person.
Contains: dairy, gluten, egg, fish.
Ingredients
- 1¾ slices Sourdough bread
- 1 egg Eggs
- 30 g Smoked salmon
- 30 g Radish
- ¼ cucumber Cucumber
- ¼ tbsp Butter
- 3 g Dill
- ¼ tsp Salt
- ½ tsp Black pepper
Method
- Soft-boil the egg for 6-7 minutes, then cool, peel and halve.
- Toast the bread and spread thinly with the butter.
- Layer with the smoked salmon, cucumber and radish.
- Top with the egg, scatter with dill and season with salt and pepper.
More Danish recipes
More pescatarian recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Thieboudienne (Senegalese fish and rice)592 kcal · 37 g protein
- Moin moin (Nigerian steamed bean pudding)462 kcal · 24 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein