Prep 5 mins
Cook 3 mins
Beautiful and delicious. Great party food. You can use any kind of bread you prefer.
- 4 ounces smoked salmon
- 4 eggs
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 fresh dill sprigs
- 2 teaspoons soft butter
- 12 slices miniature party rye rounds
- Butter the bread and set aside.
- Flake fish.
- Scramble eggs with salt and pepper into large curds until just done. The eggs should still be creamy, not dry.
- Place eggs on bread slices. Top with salmon and sprinkle with dill to serve.
Made for a fellow Goddess of ZWT-9 & for Family Picks, this recipe is an easy-fix & classic for the genre. It is beautiful & delicious, but I doubt it would make great party food. For those who follow me, take care when you spread the bread w/butter. A very thin swipe of butter lightly applied w/a pastry brush is best. Otherwise when the hot eggs hit the buttered bread, you will have a melted mess that will not work as finger food. ~ I used Radskonubraud (a very dense & heavily-seeded dark bread), cut rounds w/my 1.5-in & 3-in cookie cutters & served them w/fruit as you see in the pics. Thx for sharing this recipe w/us. We loved it & it was a great breakfast (eaten at the table w/a knife & fork). :-)
This was so delicious! I love smoked salmon with eggs! I reduced the recipe to two servings and I had this for a yummy lunch along with Open-Face Danish Ham and Egg Sandwich. I used cocktail sized pumperickel breads and some of my brother's delicious home smoked sockeye salmon. Heaven! Made for ZWT9