Ingredients

The following ingredients have 4 Servings
  • 4 salt-packed Anchovy fillet (from a jar)
  • 2 Sardine (canned, drained)
  • 2 slices Smoked salmon (each about 40 grams)
  • 4 slices Toast
  • 4 Veal cutlets
  • peppers
  • 1 oz clarified butter
  • 4 eggs
  • 1 oz Caviar
  • 1 Pickled cucumber (about 30 grams)
  • 1 lemon
  • salt
  • 2 Tbsps Caper (from a jar)

Instruction

  • Place anchovy fillets in a small sieve. Rinse well and pat dry.
  • Drain the sardines, remove the skins and halve sardines lengthwise. Remove any bones. Cut each salmon slice in half.
  • Remove the crusts from bread and cut slices in half diagonally.
  • Rinse veal cutlets and pat dry. Place cutlets between 2 pieces of plastic wrap. Gently pound with a meat mallet (or a heavy pot) until uniformly thin.
  • Season the cutlets with pepper. Heat 10 grams (about 2 teaspoons) butter in 2 pans. Sauté 2 cutlets in each pan, for 2-3 minutes on each side. Wrap cutlets in aluminum foil and set aside. Wipe out pans with a paper towel.
  • Heat 10 grams butter (about 2 teaspoons) in a pan and brown the bread slices on both sides until golden brown. Remove and place on paper towels. Let cool slightly.
  • For the fried eggs, heat the remaining butter in the second pan. Crack each egg into the hot fat. Season with salt and fry for a few minutes until the egg white is opaque but yolk is still runny. 
  • Layer each of the toasted bread triangles with salmon, anchovies, sardines and caviar.
  • Cut the gherkin cut into slices. Rinse lemon in hot water, wipe dry and cut into 8 wedges.
  • Remove cutlets from the foil and season with salt. Arrange cutlets on plates, top with a fried egg and sprinkle with some capers. Add bread triangles to plates. Garnish with gherkin slices and lemon wedges.