Salmon and egg sandwich
- 4 slices whole wheat bread
- 8 slices Emborg Edam Natural Slices (2 per toast)
- 12 slices of smoked salmon (3 per toast)
- 3 cherry tomatoes
- 4 eggs
- ½ cup alfalfa sprouts
- 2 cups rocket lettuce salad
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 3 tbsp olive oil
- 1 tbsp dill
To make the dressing just whisk honey, mustard, olive oil and chopped dill. Keep chilled.
Cut the tomatoes in half. Hard-boil the eggs and slice them (you will use 1 egg in slices per toast).
Wash the salad and the dill. Finely chop the dill. Put the salad in a colander to drip dry.
Sear the bread slices in a little olive oil on a hot pan to crisp the bread a bit then brush the bread with the honey mustard dressing.
Layer 2 slices of Edam cheese and tomato slices on the bread and top that gently with salmon, alfalfa sprouts and rocket.