Usuba
Sandwich with cured trout and poached egg
An exquisite open-faced sandwich on rye bread with avocado, trout, and delicate poached egg. A combination of creamy and fresh flavors, garnished with flax seeds and fresh herbs.
- Total
- 10 min
- Standard serving
- 292.8 g
Ingredients
Total 11
Instructions
- 1
Step 1
Toast a slice of rye bread in the toaster until golden brown. Immediately after removing it, drizzle it lightly with sunflower oil.
- 2
Step 2
Spread cream cheese evenly on warm bread. Sprinkle with flax seeds.
- 3
Step 3
Arrange curly lettuce leaves on a plate. Slice the avocado thinly and place the slices on top of the lettuce.
- 4
Step 4
Drizzle the avocado with lemon juice. Sprinkle with ground black pepper to taste.
- 5
Step 5
Prepare poached eggs: bring water with vinegar to a boil, create a whirlpool by stirring with a spoon, and carefully pour the egg into the center. Cook for 3–4 minutes until the egg white is set while the yolk remains runny.
Arrange slices of lightly salted salmon and a poached egg on the sandwich. Serve immediately.
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