Salmon, chopped egg & spring onion on toast

Name: Salmon, chopped egg & spring onion on toast
Yield: Serves 1
Ingredients: 2 teaspoons baby capers, well rinsed black pepper; 2 teaspoons baby capers, well rinsed black pepper; juice of ½ lemon; 2 small pert spring onions, finely sliced; butter, for spreading on the toast; 2 slices of smoked salmon; 2 slices of light rye bread; 1 large free-range egg

Preparation info

Serves
1

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This is great for when it’s hard to pull yourself away from the TV. It can almost be made in ad breaks! Make sure that the smoked salmon is good - not the flabby rubbish that weeps grease.

Ingredients

1 large free-range egg
2 slices of light rye bread
butter, for spreading on the toast

Fish course
Pescatarian

Method

Boil the egg in rapidly rolling water for 7 minutes, then transfer to cold water to cool. Toast the bread. Peel and roughly chop the egg relatively small. Heavily butter the toast, then lay the smoked salmon on top. Squeeze over the lemon juice, then scatter over the chopped egg, spring onion and capers. Bombard heavily with black pepper. Carry the plate towards the television.