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Smoked fish and egg salad on rye toasts

You'll need

500 gm (about 4) bintje potatoes, scrubbed 6 free-range eggs, at room temperature 150 gm smoked fish, such as trout, herring or mackerel, coarsely flaked To serve: thinly sliced, seeded rye bread, toasted 50 gm (¼ cup) salmon roe   Salad cream 100 gm sour cream 1 tbsp malt vinegar 1 tbsp sunflower oil 1 tbsp finely chopped dill 3 tsp raw caster sugar


  • 01
  • Place potatoes in a large saucepan, cover with cold, salted water, bring to the boil, then reduce heat to medium and simmer until tender (about 10-15 minutes). Drain, cool slightly, then peel and thickly slice widthways.
  • 02
  • Meanwhile, bring another saucepan of water to the boil, add eggs and cook for 4 minutes. Remove and cool under cold running water, then peel and set aside.
  • 03
  • For salad cream, combine ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper.
  • 04
  • Add smoked fish to potato and season to taste. Top rye bread with smoked fish mixture, then drizzle with salad cream. Halve soft-boiled eggs, arrange on fish mixture, spoon over salmon roe and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A shot of chilled vodka.

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