Ingredients

The following ingredients have 5 Servings
  • 12 slices white bread
  • 1/2 cup plain Greek yogurt
  • 1 cup (227 g) cream cheese
  • 150 g smoked salmon (plus 20 g for decorating the top)
  • 1/4 cup Greek yogurt/cream cheese mixture
  • 1 1/2 Tbsp chopped chives
  • 2 Tbsp lemon juice
  • touch of pepper
  • 3 boiled eggs, minced
  • 1/2 Tbsp parsley, minced
  • 1/2 Tbsp lemon juice
  • 2 Tbsp mayonnaise
  • salt and pepper to taste
  • smoked salmon rolled into rosettes
  • 2-3 small radishes, thinly sliced
  • 1 carrot, thinly sliced and rolled
  • a sprinkle of chopped chives, plus some longer strands
  • a handful of pea shoots

Instruction

  • Cut the crusts off of the sliced white bread. Please note that you can use the crust to make croutons or breadcrumbs.
  • Mix up the salmon mixture and refrigerate.
  • Make up the egg salad and refrigerate.
  • Assemble 4 slices onto a large square dish.
  • Take salmon mixture and egg salad out of the fridge.
  • Spread some of the yogurt/cream cheese mixture all over the bread slices and sprinkle with some of the chopped chives.
  • Take the salmon mixture and spread it on top of the yogurt/cream cheese layer, and place four more slices of the bread on top.
  • Again, spread the yogurt/cream cheese mixture, and sprinkle some chopped chives. Take the eggs salad and spread it on top creating the second layer.
  • Add the last four slices of bread, spread the last of the yogurt/cream cheese mixture and decorate the top with the radish rounds, pea shoot greens, salmon rosettes, carrots rolls, chopped chives, and strands.
  • You can follow what we did as you can see in the pictures, or use your own creativity and make it your own. Refrigerate.
  • Ready to serve.