Smoked Salmon And Egg Mayo Sandwiches
Photography Yuki Sato.
The dish team love a well-crafted sandwich and they’re always a welcome addition at any gathering. The secret is to always have well-buttered bread to keep them fresh without any soggy bottoms.
Makes: 12 fingers or 16 triangles
INGREDIENTS
EGG MAYO
6 large hard-boiled eggs (see Cook’s note)
⅓ cup good-quality egg mayonnaise
1 tablespoon wholegrain mustard
finely grated zest 1 lemon
2 cloves garlic, crushed
sea salt and ground pepper
TO ASSEMBLE
8 slices sandwich grain bread (I use Molenberg)
soft butter, for spreading
200 grams thinly sliced smoked salmon
4-6 radishes, very thinly sliced
METHOD
EGG MAYO:Place the eggs on a large plate and roughly crush with a fork. Set aside.
Combine the mayo, mustard, zest and garlic in a medium bowl and season with salt and pepper. Gently fold in the eggs.
TO ASSEMBLE: Butter one side of each slice of bread and lay half the slices, buttered side up, out on the bench. Top with the salmon, then slices of radish, then a layer of egg mayo. Top with the remaining bread, buttered side down, and slice off the crusts. Cut into fingers or triangles.
Cook’s note: For hard-boiled eggs that are creamy and tender with beautifully set yolks, put the eggs in a saucepan and cover with cold tap water by 2cm. Place over a high heat and bring to the boil. Immediately cover with a lid and remove from the heat. Leave for 6½ minutes, then drain and transfer to a bowl of iced water for 5 minutes. Crack the shells with a teaspoon, then peel. Place back in the iced water until all the eggs are done and cooled.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Mustard Beef and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and elegant dinner party menus. There’s also a spotlight on the recent Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.