How to Prepare Yummy Gravadlax, Egg & Gherkin Open Sandwich

Gravadlax, Egg & Gherkin Open Sandwich. Great range of limited-time deals, picks from top brands, curated sales and more! For the deep-fried egg, bring a large saucepan of water to the boil, add the vinegar and a pinch of salt. Boil four of the eggs for five minutes.

Another quick light lunch - or breakfast/brunch. Lay one salmon fillet skin-side down. Lay the other fillet flesh-side down on top so that the cure is sandwiched in the middle. You can cook Gravadlax, Egg & Gherkin Open Sandwich using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Gravadlax, Egg & Gherkin Open Sandwich

1. It's 3 of eggs.
2. It's 2 slices of granary or other bread.
3. It's 20 g of butter.
4. You need 120 g of gravadlax.
5. You need 2 tsp of capers.
6. Prepare 2 of gherkins, sliced.
7. You need 10 g of dill mustard.

To make the sauce, whisk together the mustard, sugar, vinegar and egg yolk, then gradually whisk in the oil. The sauce should have the consistency of mayonnaise. Add salt and pepper to taste and stir in the dill. Hugely impressive yet fiendishly easy to make, a side of salmon is cured for two days in a fridge covered in salt, sugar, pepper and dill, then scraped of the cure, sliced and served with a dill mustard sauce.

Gravadlax, Egg & Gherkin Open Sandwich step by step

1. Hard-boil the eggs, cool in very cold water then peel and slice..
2. Meanwhile, toast two slices of bread and butter them..
3. Lay the gravadlax on the butter toast. Add the egg slices and sprinkle on the capers..
4. Serve with the gravadlax and dill mustard to opposing sides of the toast..

Gravadlax (also known as gravlax) is perfect served on rye bread with a squeeze of lemon juice and some black pepper. Start at the tail end of the fillet and cut at a slight angle, cutting the flesh away from the skin (discard the skin). Meanwhile, to make the sauce, place the mustard, sugar, vinegar and egg yolk in a large bowl and whisk to combine. Add the oil drop by drop to begin with, then in a steady stream, whisking. Crack an egg into a small bowl, then drop the egg into the pan.