Favourite brunch recipe with salmon, egg and parsley on a rye cracker.

  • Serves: 4 people
  • Prep time: 5 minutes
  • Cooking time: 3 minutes
    • Irish

    Salmon, Egg and Parsley on Rye

    Recipe Information

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    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.