A fantastic breakfast idea – a sandwich cake with egg paste and salmon with the addition of cress and chives. It looks impressive and tastes even better!
Ingredients
- Eggs – 6 pieces
- Mayonnaise – 1 tablespoon
- Mustard – 1 teaspoon
- Black pepper – 1 pinch
- Watercress – 10 g
- Cream cheese – 10 g
- Salt – 1 pinch
- Chives – 12 g
Salmon paste
- Lemon – 0.5 pieces
- Capers – 12 g
- Fresh coriander – 11 g
- Fresh dill – 6 g
- Smoked salmon – 100 g
- Mayonnaise – 1 tablespoon
- Black pepper – 1 pinch
- Cream cheese – 270 g
- Salt – 1 pinch
Cake
- Toast bread – 320 g
- Cherry tomatoes – 4 pieces
- Watercress – 10 g
- Radish – 4 pieces
- Cream cheese – 3 tablespoons
- Chives – 24 g
- Cucumber – 0.25 pieces
Preparation
Dice the eggs and transfer them to a bowl. Finely chop the chives. Add watercress to the bowl. Add mustard, mayonnaise, and cream cheese to the bowl. Season with salt and pepper. Mix everything well.
Dice the smoked salmon. Finely chop the coriander and dill. Combine them with the salmon in a bowl. Season with lemon juice squeezed from half a lemon. Add mayonnaise and cream cheese. Add capers. Season with salt and pepper. Mix everything well.
Remove the crust from the toast bread. Arrange 4 slices of bread in a square on a platter. Spread them with a thick layer of egg paste. Place another 4 slices of bread on top and spread them with a thick layer of salmon paste. Repeat the process – spread egg paste and salmon paste.
In a bowl, mix cream cheese, salt, pepper, and lemon juice squeezed from half a lemon. Mix everything well. Spread the mixture on top and around the sides of the cake. Decorate the top with watercress, cherry tomatoes halved, radishes chopped into pieces, and cucumber cut into sticks. Garnish the sides of the cake with chopped chives.
