Regal King Smoked Salmon on Black Bread with Dill, Horseradish & Soft-Boiled Eggs
Ingredients
Dill & Horseradish Cream:
- 100g sour cream
- 1 Tbsp grated horseradish, readily available in stores
- 1 Tbsp fresh dill, finely chopped
- 1 tsp lemon juice
- sea salt, to taste
- 200g Regal Cold Smoked Salmon
- 4 slices black bread, can be substituted with rye bread
- 4 eggs
- 150g crème fraiche or sour cream
- 1 Lebanese cucumber, thinly sliced
- 4 radishes, thinly sliced
- 2 Tbsp red onion, finely diced
- 2 Tbsp capers
- fresh dill, sprigs
- fresh chives, finely sliced
- lemon wedges
- black pepper, to taste
Method
Inspired by Jason's Estonian roots:
- Mix sour cream, horseradish, dill, lemon juice, and salt to form the dill and horseradish cream.
- Soft-boil eggs for 6½ minutes, then cool slightly and peel.
- Lightly toast the black bread until just crisp on the edges while staying dense and moist inside.
- Spread each slice generously with the dill and horseradish cream.
- Fold Regal King smoked salmon into loose ribbons and layer over the black bread.
- Top with cucumber, radish, capers, and finely diced red onion.
- Finish with dill, chives, cracked black pepper, and a squeeze of lemon.
- Serve with soft-boiled eggs on the side.
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