Open Faced Smoked Salmon Egg Sandwich

A Japanese-style smørrebrød that looks great and tastes even better!

  • 4 small eggs
  • 4 slices fresh pumpernickel bread
  • 4 tablespoons Wafu® Sesame Mayonaizu® Japanese mayo
  • 8 slices smoked salmon
  1. Place eggs in a saucepan and fill with cold water until eggs are covered. Bring to a boil for 12 minutes. Remove eggs.
  2. Remove shells from eggs and halve lengthwise.
  3. Spread 1 tablespoon sesame mayo on each slice of pumpernickel. Top with smoked salmon and egg.
  4. Serve with steamed asparagus (optional).

PREP TIME: 10 minutes
COOKING TIME: 12 minutes

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