Egg salad with roe garnish

  • Servings: 20 pieces
  • Cooking Time 20 minutes

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    3.0/5 based on 1528 votes.

Simple spread perfect for a Winter evening snack in front of the fireplace.

  • 5 slices FINN CRISP Multigrain round 
  • 5 eggs
  • 2 tbsp diced celery
  • 1 tbsp red onion, diced
  • 2 tbsp olive oil
  • 1 tbsp chopped chives
  • 1 tsp white wine vinegar
  • 100g creme fraiche
  • Salt
  • White pepper
  • 100g salmon or trout roe
This is how you do it
  1. Break FINN CRISP round crispbreads into four pieces.
  2. Boil eggs and remove shells.
  3. Put eggs into a bowl and stir using a fork. Add celery, red onion, olive oil, chives and white wine vinegar.
  4. Stir in crème fraiche and season with salt and pepper.
  5. Topp each crisp bread with a spoon of egg salad and garnish with roe.