Sandwich bread with eggs, smoked salmon and chive cream cheese
This egg and smoked salmon sandwich bread puts a generous and elegant spin on a classic retro buffet staple. Layered on top, it alternates between a creamy Quebec egg filling, enhanced with pickles and celery, and a smooth preparation of smoked salmon, cream cheese, and fresh herbs.
Ingredients
- 4 slices of crustless white bread cut lengthwise, tramezzini style
- 1 container of whipped cream cheese (like Philadelphia) weighing 227 g
- 30 ml (2 tbsp) of chopped fresh chives
- 5 ml (1 tsp) chopped garlic
For the egg filling:
- 6 eggs
- 60 ml (1/4 cup) of mayonnaise
- 60 ml (1/4 cup) chopped dill pickles
- 5 ml (1 tsp) of Dijon mustard
- 1 stalk of chopped celery
- Salt and pepper to taste
For the smoked salmon topping:
- 1/2 pack of 250g cream cheese, softened
- 225 g (1/2 lb) of coarsely chopped smoked salmon
- 60 ml (1/4 cup) chopped green onions
- 60 ml (1/4 cup) of sour cream
- 30 ml (2 tbsp) chopped capers
- 15 ml (1 tbsp) of lemon juice
- 15 ml (1 tbsp) chopped fresh dill
For the cucumber topping:
- 1/2 pack of garlic and herb cheese (Boursin type) of 150g
- 1/3 of an English cucumber, thinly sliced
- 4 thinly sliced radishes
For decoration:
- A few slices of smoked salmon
- 2 hard-boiled eggs, cut into quarters
- A few thin slices of radish
- 60 ml (1/4 cup) of microgreens of your choice
Steps
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and cook for 10 minutes over medium heat. Drain and immediately cool in very cold water. Peel the eggs and chop them finely.
- In a bowl, mix the chopped eggs with the remaining ingredients for the egg filling.
- In a second bowl, mix the ingredients for the smoked salmon topping.
- Place a slice of bread on a rectangular serving platter, then spread the egg mixture on top. Cover with another slice of bread. Top with garlic and herb cheese, cucumber slices, and radish slices. Cover with another slice of bread. Top with the smoked salmon mixture. Cover with the remaining slice of bread.
- In a small bowl, mix the whipped cream cheese with the chives and garlic. Spread the flavored cream cheese mixture on top of the sandwich bread.
- Garnish with the smoked salmon slices, hard-boiled egg wedges, radish slices and microgreens.
- Refrigerate for at least 1 hour before serving.
