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Smoked fish and egg salad on rye toasts

Give your Easter a Russian accent with this quick appetiser.

By Rodney Dunn
  • Serves 6
  • 15 mins preparation
  • 15 mins cooking
Smoked fish and egg salad on rye toasts
Smoked fish and egg salad on rye toasts


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


  • 1
    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.
  • 2
    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.
  • 3
    For salad cream, combine ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper.
  • 4
    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.


Drink Suggestion: A shot of chilled vodka. Drink suggestion by Max Allen

  • Author: Rodney Dunn