Featured Recipe
Egg Salmon Fish Roe Sandwiches
By Kate
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Sandwiches layered with soft-boiled and hard-boiled eggs mixed with mayo and herbs, smoked salmon, and fish roe on crustless white bread. Eggs tempered, cooked in varied times to yield different textures. Mayonnaise and chives bring creaminess. Fish roe adds bursts of briny pop. Six servings ready in about 40 minutes. Simple multitextured snack or light meal. Dairy-free and nut-free.
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Prep:
15 min
Cook:
15 min
Total:
40 min
Serves:
6 servings
sandwiches
brunch
egg dishes
seafood
Introduction
Eggs. Multiple textures here. Soft boiled and hard boiled. Soft yolks, solid whites. Mayo whipped in, chopped dill too. Smoked trout swapped for salmon this time. Bright, fresh, fishy. Fish roe adds little pops. Fish eggs burst subtle saltiness. Bread crusts trimmed off, neat rectangles. Quick to make but layers build. Tempering eggs first stops cracking. Different cook times mean varied bite. Ice water chills halt cooking dead-on. Assembly is mix, layer, top. Salt, pepper seasoning. No dairy, no nuts here. Just simple. Can serve as light meal or snack.
Ingredients
About the ingredients
Eggs need careful timing. Start in warm water to prevent cracking. Using two different boil times gives textural contrast. Japanese mayo brings slight sweetness; dill replaces chives for a different herb twist. Trout is a subtler smoked fish alternative to salmon, less oily but still flavorful. Lumpfish roe swaps in place of mullet roe, adds tiny bursts of salty pop. Bread crust removal makes sandwich neater, easier to eat. Keep bread covered to prevent drying while prepping. Salt and pepper adjustable to taste.
Method
Technique Tips
Temper eggs first in warm water to avoid shell cracks. Boil with gradual timing. Remove some eggs early for softer yolks; others fully cook. Ice baths vital after boiling to stop cooking instantly. Peel eggs gently, keeping sliced halves and whole separate for assembly order. Mash 5 fully cooked eggs with mayo and dill; the herb choice impacts flavor balance. Removing brown crusts from sandwich bread makes presentation cleaner. Spread smoked trout first with roe on top, then delicate soft egg halves. Then top with egg mix-covered slice. Cut sandwiches into neat rectangles, slicing egg halves lengthwise twice for even portions. Wipe knife often to keep cuts clean and avoid smearing.
Chef's Notes
- 💡 Start eggs in warm water. This tempers. Prevents cracks. Timing is crucial. Soft-boiled separates yolk and white. Hard-boiled solid.
- 💡 For mayo, choose Japanese. It’s different than regular. Slight sweetness enhances flavor. Dill can replace chives, adds a fresh punch.
- 💡 When mashing eggs, keep mix smooth. Use fresh dill. Balance the flavors well. Season with salt and pepper; adjust to preference.
- 💡 Bread crusts off makes neat sandwiches. Person can eat more easily. Cover bread while you prep. Prevent drying out; keep fresh.
- 💡 Chill eggs in ice water. Stops cooking instantly. Essential for right texture. Peel carefully; whole and halves separate. Avoid breaking.
Kitchen Wisdom
How to ensure no egg cracks while boiling?
Start in warm water. Gradual heat. Less shock helps maintain integrity. Ice bath after boiling.
Can I use different fish?
Yes, any smoked fish works. Salmon is classic. Trout is milder, also good. Swaps can be flavorful.
What if I overcook the eggs?
Undercook slightly; ice bath. Then you regain proper texture. Other methods include poaching but requires care.
How long can I store leftovers?
Sandwiches last in fridge for about 2 days. Egg texture changes over time. Best eaten quickly.
