Favourite brunch recipe with salmon, egg and parsley on a rye cracker.
2 x 100g packs Specially Selected Sliced Oak Smoked Salmon
4 large Eggs
8 Rye Crispbreads
100g Soft Cheese
3g fresh Parsley
20ml Lemon Juice
Sea Salt and Black Pepper
Chop up the parsley, mix it with the soft cheese and spread it on 4 of the crispbreads.
Fold a piece of salmon on top.
Put a plain crispbread on each plate and pop the salmon crispbread on top.
Boil a saucepan of water with a little lemon juice.
Crack and then drop in the eggs and boil gently for a couple of minutes until they’re just set.
Lift out the poached eggs and put them on the salmon, then sprinkle with salt and pepper.